An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GCxGC-TOF-MS

文献类型： 外文期刊

第一作者： Zhao, Yuanfeng

作者： Zhao, Yuanfeng;Zhou, Jingrui;Luo, Wenju;Jiang, Lingling;Ran, Jiang;Xu, Haoxiang;Lei, Lu;Ai, Rong;Yu, Bo;Zhao, Yuanfeng;Zhao, Yuanfeng;Zhao, Yuanfeng;Song, Fuzhan

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关键词： Beef flavor; Volatile organic compounds; Beef breeds; Aroma profile; Sensory profile; Guizhou yellow cattle; GC x GC-TOF MS

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： This study investigated breed-specific flavor characteristics in Guanling (GL), Sinan (SN), and Simmentalcrossbred (XZ) cattle using UHPLC-MS/MS and GC x GC-TOF MS. Specifically, XZ had 73 and 48 differential metabolites compared to GL and SN, respectively, whereas GL and SN showed 31 discriminated metabolites. Notably, these differences were linked to flavor-related metabolic pathways, particularly beta-alanine, histidine, glutathione, and purine metabolism. Regarding the composition of volatile organic compounds (VOCs), GL displayed a higher ketone content (18.58 %), whereas XZ was enriched in alcohol (56.25 %). Key VOCs with the highest flavor contributions across all breeds were 2,3-Butanedione, (E)-2-nonenal, 2-ethyl-1-hexanol, and (E)-2-octenal. However, dimethyl sulfide contributed significantly to GL and SN flavors but not to XZ. Collectively, the 49 differential VOCs led to aroma profiles of breeds varied in "sweet", "fruity", "nutty", and "waxy" characteristics. This comprehensive analysis of non-volatile metabolites and flavor-related VOCs revealed breed-specific profiles and crossbreeding effects, providing insights for improving meat quality.

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