Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics
Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limi...
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/191 |
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| author | Yuanyuan Yang Jing Li Xueting Jia Qingyu Zhao Qing Ma Yanan Yu Chaohua Tang Junmin Zhang |
| author_facet | Yuanyuan Yang Jing Li Xueting Jia Qingyu Zhao Qing Ma Yanan Yu Chaohua Tang Junmin Zhang |
| author_sort | Yuanyuan Yang |
| collection | DOAJ |
| description | Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and <i>n</i>-3 polyunsaturated fatty acids (<i>p</i> < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (<i>p</i> < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep. |
| first_indexed | 2024-03-10T01:29:42Z |
| format | Article |
| id | doaj.art-70e7d380c32341a4b24160c7aaabf7f1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:29:42Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-70e7d380c32341a4b24160c7aaabf7f12023-11-23T13:45:13ZengMDPI AGFoods2304-81582022-01-0111219110.3390/foods11020191Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by FoodomicsYuanyuan Yang0Jing Li1Xueting Jia2Qingyu Zhao3Qing Ma4Yanan Yu5Chaohua Tang6Junmin Zhang7State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Animal Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan 750002, ChinaState Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaTan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and <i>n</i>-3 polyunsaturated fatty acids (<i>p</i> < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (<i>p</i> < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.https://www.mdpi.com/2304-8158/11/2/191feeding systemfatty acidhydrophilic metabolitevolatile compoundTan sheep |
| spellingShingle | Yuanyuan Yang Jing Li Xueting Jia Qingyu Zhao Qing Ma Yanan Yu Chaohua Tang Junmin Zhang Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics Foods feeding system fatty acid hydrophilic metabolite volatile compound Tan sheep |
| title | Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics |
| title_full | Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics |
| title_fullStr | Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics |
| title_full_unstemmed | Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics |
| title_short | Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics |
| title_sort | characterization of the flavor precursors and flavor fingerprints in grazing lambs by foodomics |
| topic | feeding system fatty acid hydrophilic metabolite volatile compound Tan sheep |
| url | https://www.mdpi.com/2304-8158/11/2/191 |
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