Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat
This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectivel...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009301 |
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| author | Ju Zhang Shuang Pang Ge Yan Lulu Wang Yuan Xu Yuheng Bai Ran Li Xihong Wang Yu Jiang |
| author_facet | Ju Zhang Shuang Pang Ge Yan Lulu Wang Yuan Xu Yuheng Bai Ran Li Xihong Wang Yu Jiang |
| author_sort | Ju Zhang |
| collection | DOAJ |
| description | This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC–MS and lipidomic respectively. Specifically, TG(18:1/20:4/20:4), TG(18:1/18:2/20:4), TG(18:1/18:1/20:4), DG(18:0/20:4), and dodecanoic acid influence flavour by participating in key KEGG pathways such as the “fat digestion and absorption”, “cholesterol metabolism” and “lipid and atherosclerosis”. This study lays the groundwork for understanding the sources and mechanisms of mutton flavour compounds, providing valuable insights to support the growth and development of the mutton industry. |
| format | Article |
| id | doaj-art-8ede62735abd4f53a64248bf239c8b5a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-8ede62735abd4f53a64248bf239c8b5a2025-02-12T05:31:47ZengElsevierFood Chemistry: X2590-15752025-01-0125102042Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meatJu Zhang0Shuang Pang1Ge Yan2Lulu Wang3Yuan Xu4Yuheng Bai5Ran Li6Xihong Wang7Yu Jiang8College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China; Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; Corresponding author at: College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China.College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; Sheep Industry Development Center of Yulin City, Yulin 719000, ChinaKey Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; Corresponding author.This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC–MS and lipidomic respectively. Specifically, TG(18:1/20:4/20:4), TG(18:1/18:2/20:4), TG(18:1/18:1/20:4), DG(18:0/20:4), and dodecanoic acid influence flavour by participating in key KEGG pathways such as the “fat digestion and absorption”, “cholesterol metabolism” and “lipid and atherosclerosis”. This study lays the groundwork for understanding the sources and mechanisms of mutton flavour compounds, providing valuable insights to support the growth and development of the mutton industry.http://www.sciencedirect.com/science/article/pii/S2590157524009301LipidomicHS-SPME-GC–MSFlavourElectronic noseGoats/sheep |
| spellingShingle | Ju Zhang Shuang Pang Ge Yan Lulu Wang Yuan Xu Yuheng Bai Ran Li Xihong Wang Yu Jiang Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat Food Chemistry: X Lipidomic HS-SPME-GC–MS Flavour Electronic nose Goats/sheep |
| title | Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat |
| title_full | Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat |
| title_fullStr | Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat |
| title_full_unstemmed | Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat |
| title_short | Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat |
| title_sort | integrated electronic nose and multi omics reveal changes in flavour characterization of cashmere goats and tan sheep meat |
| topic | Lipidomic HS-SPME-GC–MS Flavour Electronic nose Goats/sheep |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009301 |
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