Changes in lipids and aroma compounds in intramuscular fat from Hu sheep

文献类型： 外文期刊

第一作者： Li, Jing

作者： Li, Jing;Yang, Youyou;Tang, Chaohua;Yue, Shengnan;Zhao, Qingyu;Zhang, Junmin;Li, Fadi;Li, Fadi;Zhang, Junmin

作者机构：

关键词： Intramuscular fat; Lipid profile; Lipidomics; Odorant; Partial least squares regression; Volatilomics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 383 卷

页码：

收录情况： SCI

摘要： Intramuscular fat (IMF) content is associated with lamb flavor and largely varies between individuals of the same breed. However, studies investigating the effects of IMF variations on lipid profiles and aroma compounds are limited. Here, we performed lipidomic and volatilomic profiling of high-IMF and low-IMF Hu lambs. Triglycerides and diglycerides in the high-IMF group were significantly higher than those in the low-IMF group (p < 0.05). Seventy-nine of 842 lipids identified were significantly different between the groups under positive and negative ion modes (variable importance in projection > 1, p < 0.05). Volatilomic analyses revealed that the aroma profiles also differed between the groups. Fifteen aroma compounds, mainly originating from lipid oxidation, could be responsible for this difference. Thus, our findings provide a comprehensive understanding of the increases in IMF content that drive consumers' satisfaction and also provide a basis for underpinning breeding value for IMF.

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