Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species

文献类型： 外文期刊

第一作者： Wang, Yanke

作者： Wang, Yanke;Liu, Xiaojing;Wang, Yongli;Zhao, Guiping;Wen, Jie;Cui, Huanxian

作者机构：

关键词： metabolomics; taste contributors; muscle tissues; e-tongue

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 22 期

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收录情况： SCI

摘要： The taste of meat is the result of complex chemical reactions. In this study, non-target metabolomics was used to resolve the taste differences in muscle tissue of four major livestock species (chicken, duck, pork, and beef). The electronic tongue was then combined to identify the major taste contributors to meat. The results showed that the metabolism of chicken meat differed from that of duck, pork, and beef. The multivariate statistical analysis showed that the five important metabolites responsible for the differences were all related to taste, including creatinine, hypoxanthine, gamma-aminobutyric acid, L-glutamic acid, and L-aspartic acid. These five key taste contributors acted mainly through the amino acid metabolic pathways. In combination with electronic tongue (e-tongue) analysis, inosine monophosphate was the main contributor of umami. L-Glutamic acid and L-aspartic acid might be important contributors to the umami richness. Creatinine and hypoxanthine contributed more to the bitter aftertaste of meat.

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