Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes
The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism of characteristic volatile compounds (C-VOCs) in TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) were i...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000075 |
| _version_ | 1797244917555134464 |
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| author | Bei Xue Guo Li Xujia Xun Qun Huang Shaokang Wang |
| author_facet | Bei Xue Guo Li Xujia Xun Qun Huang Shaokang Wang |
| author_sort | Bei Xue |
| collection | DOAJ |
| description | The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism of characteristic volatile compounds (C-VOCs) in TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) were identified in TYCs, and hexanal, dodecanol, 2,3-butanediol, butyl isobutyate, etc., C-VOCs were confirmed induced by altitude. Lactobacillus, Kocuria, etc., bacteria and benzyl thiocyanate, trehalose, sarcosine, etc., metabolites were screened as the variable bacteria and metabolites for TYCs regulated by altitude, respectively. Pediococcus and carbonhydrates maybe the main contributors for the formation of C-VOCs in TYCs induced by altitudes. The formation of dodecanol, 2,3-butanediol and hexanal maybe derived from sarcosine and EPA, and the generation of butyl isobutyrates maybe originated from 1,6-DP-fructose and threonic acid facilitating by Pediococcus. This research will help us gain insight into the contribution of altitude to the formation of volatiles in TYCs. |
| first_indexed | 2024-03-08T14:50:05Z |
| format | Article |
| id | doaj.art-77e5d457edf641a39022d3c38bed3ec5 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:38Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-77e5d457edf641a39022d3c38bed3ec52024-03-26T04:27:15ZengElsevierFood Chemistry: X2590-15752024-03-0121101120Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudesBei Xue0Guo Li1Xujia Xun2Qun Huang3Shaokang Wang4School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, ChinaSchool of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, ChinaSchool of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, ChinaSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Corresponding authors at: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China; School of Public Health, Southeast University, Nanjing Jiangsu 210009, China; Corresponding authors at: School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism of characteristic volatile compounds (C-VOCs) in TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) were identified in TYCs, and hexanal, dodecanol, 2,3-butanediol, butyl isobutyate, etc., C-VOCs were confirmed induced by altitude. Lactobacillus, Kocuria, etc., bacteria and benzyl thiocyanate, trehalose, sarcosine, etc., metabolites were screened as the variable bacteria and metabolites for TYCs regulated by altitude, respectively. Pediococcus and carbonhydrates maybe the main contributors for the formation of C-VOCs in TYCs induced by altitudes. The formation of dodecanol, 2,3-butanediol and hexanal maybe derived from sarcosine and EPA, and the generation of butyl isobutyrates maybe originated from 1,6-DP-fructose and threonic acid facilitating by Pediococcus. This research will help us gain insight into the contribution of altitude to the formation of volatiles in TYCs.http://www.sciencedirect.com/science/article/pii/S2590157524000075Tibetan yak cheeseAltitudesVolatilesMicroorganismMetabolomics |
| spellingShingle | Bei Xue Guo Li Xujia Xun Qun Huang Shaokang Wang Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes Food Chemistry: X Tibetan yak cheese Altitudes Volatiles Microorganism Metabolomics |
| title | Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes |
| title_full | Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes |
| title_fullStr | Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes |
| title_full_unstemmed | Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes |
| title_short | Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes |
| title_sort | multi omics revealed the formation mechanism of characteristic volatiles in tibetan yak cheese induced by different altitudes |
| topic | Tibetan yak cheese Altitudes Volatiles Microorganism Metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000075 |
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