Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC-MS
文献类型： 外文期刊
作者： Chen, Lei 1 ; Zhang, Miaoqiang 1 ; Feng, Tao 2 ; Liu, Haiyan 1 ; Lin, Yuexia 3 ; Bai, Bing 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Shanghai 201403, Peoples R China
2.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
3.Shanghai Acad Agr Sci, Inst Anim Husb & Vet Sci, Shanghai 201403, Peoples R China
关键词： Chongming white goat; Lipidomics; GC-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： 2024 年 24 卷
页码：
收录情况： SCI
摘要： Age has a significant impact on goat meat flavor. However, reporting the effects of age on free amino acid (FAAs), lipid profiles and aromas of goat meat is limited. Here, the FAAs, lipid profiles and aromas in the Chongming white goat with 12 months and 24 months were investigated in this study. A total 1164 lipids were identified using lipidomics, including 31 subclasses. Multivariate statistical analysis showed that 201 lipids had significant changes, FFA, TG and DG increased with goat age. Furthermore, the pathway analysis indicated that glycerophospholipid metabolism and glycerolipid metabolism were the key pathways that relate to lipid profile changes during goat growth. Thirty-five volatile compounds were identified, among them, 14 aromas with odor activity value greater than 1 were considered as potential characteristic aroma compounds of Chongming white goat meat. These findings reveal the FAAs, lipids, and aromas profiles in Chongming white goat meat are affected by age, which provides a basis for improving goat meat flavor.
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