Identification of common aroma contributors and the regulated metabolites of different kinds of meat

被引：22

作者：

Cui, Huanxian ^{[1
]}

Wang, Yanke ^{[1
]}

Liu, Xiaojing ^{[1
]}

Wang, Yongli ^{[1
]}

Zhang, Longchao ^{[1
]}

Chen, Yan ^{[1
]}

Jia, Yaxiong ^{[1
]}

Zhao, Guiping ^{[1
]}

Wen, Jie ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Anim Sci, Key Lab Anim Poultry Genet Breeding & Reprod, State Key Lab Anim Nutr,Minist Agr, Beijing 100193, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 181卷

基金：

中国国家自然科学基金;

关键词：

Characteristic substance; High-quality meat; Interspecies comparison; Key metabolites; Meat aroma; EXTRACT DILUTION ANALYSIS; ACTIVE COMPOUNDS; CHICKEN BROTH; FLAVOR; RAW;

D O I：

10.1016/j.lwt.2023.114737

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Meat from different species has a unique odor; however, there is a lack of systematic research on the basic and characteristic components responsible for the formation of meat aroma. This study aimed to identify the con-tributors to meat odor by a multispecies comparison between chicken, duck, pork, and beef. The combined analysis identified 13 contributing substances. Eight substances [(E)-2-nonenal, (E,E)-2,4-decadienal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and dimethyl, tetrasulfide] were considered universal contributors to meat odor, and five [(E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, and (E)-2 -decenal] had a characteristic contribution to the aroma of meat from different species. Further, we revealed the positive relationship between 11 of these 13 substances. Also, arachidonic acid and diacylglycerol (16:0/16:0/ 0:0) were the metabolic markers of olefine aldehydes through five common pathways (biosynthesis of unsatu-rated fatty acids, and so on). These findings revealed the contributors and metabolic pathways to meat smell and might help understand the regulatory mechanism of the aroma quality of meat.

引用

页数：9

共 45 条

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