Identification of common aroma contributors and the regulated metabolites of different kinds of meat

文献类型： 外文期刊

第一作者： Cui, Huanxian

作者： Cui, Huanxian;Wang, Yanke;Liu, Xiaojing;Wang, Yongli;Zhang, Longchao;Chen, Yan;Jia, Yaxiong;Zhao, Guiping;Wen, Jie

作者机构：

关键词： Characteristic substance; High-quality meat; Interspecies comparison; Key metabolites; Meat aroma

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 181 卷

页码：

收录情况： SCI

摘要： Meat from different species has a unique odor; however, there is a lack of systematic research on the basic and characteristic components responsible for the formation of meat aroma. This study aimed to identify the con-tributors to meat odor by a multispecies comparison between chicken, duck, pork, and beef. The combined analysis identified 13 contributing substances. Eight substances [(E)-2-nonenal, (E,E)-2,4-decadienal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and dimethyl, tetrasulfide] were considered universal contributors to meat odor, and five [(E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, and (E)-2 -decenal] had a characteristic contribution to the aroma of meat from different species. Further, we revealed the positive relationship between 11 of these 13 substances. Also, arachidonic acid and diacylglycerol (16:0/16:0/ 0:0) were the metabolic markers of olefine aldehydes through five common pathways (biosynthesis of unsatu-rated fatty acids, and so on). These findings revealed the contributors and metabolic pathways to meat smell and might help understand the regulatory mechanism of the aroma quality of meat.

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