Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

文献类型： 外文期刊

第一作者： Yang, Yuanyuan

作者： Yang, Yuanyuan;Li, Jing;Jia, Xueting;Zhao, Qingyu;Yu, Yanan;Tang, Chaohua;Zhang, Junmin;Yang, Yuanyuan;Li, Jing;Jia, Xueting;Zhao, Qingyu;Yu, Yanan;Tang, Chaohua;Zhang, Junmin;Ma, Qing

作者机构：

关键词： feeding system; fatty acid; hydrophilic metabolite; volatile compound; Tan sheep

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 2 期

页码：

收录情况： SCI

摘要： Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, gamma-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.

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[1]Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics. Yang, Yuanyuan,Li, Jing,Jia, Xueting,Zhao, Qingyu,Yu, Yanan,Tang, Chaohua,Zhang, Junmin,Yang, Yuanyuan,Li, Jing,Jia, Xueting,Zhao, Qingyu,Yu, Yanan,Tang, Chaohua,Zhang, Junmin,Ma, Qing. 2022

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