« Previous Abstract"A concise asymmetric synthesis of (2S,3S,7S)-3,7-dimethylpentadecan-2-yl Acetate and propionate, the sex pheromones of pine sawflies"    Next AbstractIn Situ Fabrication of Highly Dispersed Co-Fe-Doped-delta-MnO(2) Catalyst by a Facile Redox-Driving MOFs-Derived Method for Low-Temperature Oxidation of Toluene »

Food Chem

Title:		Changes in volatile flavor of yak meat during oxidation based on multi-omics
Author(s):		Huang Q; Dong K; Wang Q; Huang X; Wang G; An F; Luo Z; Luo P;
Address:		"School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China. School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China. College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China. Electronic address: luozhang1759@sohu.com. School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China. Electronic address: luopeng@gmc.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20210908
Issue:
Page Number:		131103 -
DOI:		10.1016/j.foodchem.2021.131103
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of volatile compounds, including heptanal, octanal, nonanal, 2,3-glutaraldehyde, 3-hydroxy-2-butanone, etc. were promoted by oxidation. Among them, 2,3-pentanedione and 3-hydroxy-2-butanone, etc. maybe contributed most to the overall aroma of yak meat, while octanal, nonanal and benzaldehyde maybe related to the formation of off-odor or acidification. Meanwhile, the content of metabolites such as oleic acid, linoleic acid, etc. fatty acids and 3-dehydromangiferic acid, tyrosine were increased or decreased with the time of oxidation. More importantly, the formation of most flavor components in yak meat during the course of oxidation were related to stearidonic acid, acetylleucine, dehydroshikimate, 6-phosphate-glucose etc. differential metabolic components. Moreover, starch and sucrose metabolism (prediction), and amino acid metabolism (enrichment) etc. pathways maybe related with the process of oxidation"
Keywords:		Animals Cattle Flavoring Agents/analysis Meat Odorants/analysis Taste *Volatile Organic Compounds Gc-ims Multi-omics Oxidation Volatile flavor Yak meat;
Notes:		"MedlineHuang, Qun Dong, Kai Wang, Qia Huang, Xiang Wang, Guoze An, Fengping Luo, Zhang Luo, Peng eng England 2021/09/20 Food Chem. 2022 Mar 1; 371:131103. doi: 10.1016/j.foodchem.2021.131103. Epub 2021 Sep 8"