Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat
Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their...
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Format: | Article |
Language: | English |
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MDPI AG
2019-09-01
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Series: | Metabolites |
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Online Access: | https://www.mdpi.com/2218-1989/9/9/176 |
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doaj-51a99a820ac04de0a0bef38451ebd2d9 |
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record_format |
Article |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Weiting Wang Bei Sun Peng Hu Meng Zhou Sujun Sun Pengfei Du Yi Ru Alexander Suvorov Yongsheng Li Yaobo Liu Shoujing Wang |
spellingShingle |
Weiting Wang Bei Sun Peng Hu Meng Zhou Sujun Sun Pengfei Du Yi Ru Alexander Suvorov Yongsheng Li Yaobo Liu Shoujing Wang Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat Metabolites goat meat flavor metabonomics |
author_facet |
Weiting Wang Bei Sun Peng Hu Meng Zhou Sujun Sun Pengfei Du Yi Ru Alexander Suvorov Yongsheng Li Yaobo Liu Shoujing Wang |
author_sort |
Weiting Wang |
title |
Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat |
title_short |
Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat |
title_full |
Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat |
title_fullStr |
Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat |
title_full_unstemmed |
Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat |
title_sort |
comparison of differential flavor metabolites in meat of lubei white goat, jining gray goat and boer goat |
publisher |
MDPI AG |
series |
Metabolites |
issn |
2218-1989 |
publishDate |
2019-09-01 |
description |
Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their roles are necessary for improving the sensory quality and customer appeal of meat products. In the current study, we compared the metabolic profiles of meat specimens from the Lubei white goats (LBB), Boer goats (BE) and Jining grey goats (JNQ) by untargeted liquid chromatography-mass spectrometry. Our metabolomic data revealed that the three types of goat meat showed significantly different profiles of fatty acids, aldehydes, ketones, lactones, alkaloids, flavonoids, phenolics and drug residues, which could underpin the nuances of their flavors. Taken together, our results provided insights into the molecular basis for sensory variations between different goat meat products. |
topic |
goat meat flavor metabonomics |
url |
https://www.mdpi.com/2218-1989/9/9/176 |
work_keys_str_mv |
AT weitingwang comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT beisun comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT penghu comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT mengzhou comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT sujunsun comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT pengfeidu comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT yiru comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT alexandersuvorov comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT yongshengli comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT yaoboliu comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat AT shoujingwang comparisonofdifferentialflavormetabolitesinmeatoflubeiwhitegoatjininggraygoatandboergoat |
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1725133597817438208 |
spelling |
doaj-51a99a820ac04de0a0bef38451ebd2d92020-11-25T01:20:33ZengMDPI AGMetabolites2218-19892019-09-019917610.3390/metabo9090176metabo9090176Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer GoatWeiting Wang0Bei Sun1Peng Hu2Meng Zhou3Sujun Sun4Pengfei Du5Yi Ru6Alexander Suvorov7Yongsheng Li8Yaobo Liu9Shoujing Wang10Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaJiangsu Provincial Xuzhou Pharmaceutical Vocational college, Xuefu Road, Tongshan District, Xuzhou 221116, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaJinan Animal Product Quality and Safety Monitoring Center, No. 12 Wanshou Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaKey Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, ChinaFlavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their roles are necessary for improving the sensory quality and customer appeal of meat products. In the current study, we compared the metabolic profiles of meat specimens from the Lubei white goats (LBB), Boer goats (BE) and Jining grey goats (JNQ) by untargeted liquid chromatography-mass spectrometry. Our metabolomic data revealed that the three types of goat meat showed significantly different profiles of fatty acids, aldehydes, ketones, lactones, alkaloids, flavonoids, phenolics and drug residues, which could underpin the nuances of their flavors. Taken together, our results provided insights into the molecular basis for sensory variations between different goat meat products.https://www.mdpi.com/2218-1989/9/9/176goatmeatflavormetabonomics |