基于非靶向代谢组学的牦牛肉挥发性风味物质分析及风味相关基因研究OA

In order to analyze the change of volatile flavor compounds in different yak meat tissues before and after boiling,this study used headspace solid-phase microextraction gas chromatography-mass spectrometry to analyze the volatile metabolites of raw and cooked yak meat,and relative odor activity value(ROAV)were used to study the changes of volatile flavor compounds of yak meat before and after boiling.Meanwhile,the genes related to flavor metabolites were explored.The results showed that a total of 187 volatile compounds were detected,of which 34 were hydrocarbon compounds,accounting for the highest proportion,followed by ketones,esters and alcohols.In total,11 characteristic aroma compounds(ROAV>100)were identified in raw yak meat,three of which were the most important key aroma components(ROAV>1 000;isobutylmethoxypyrazine,dihydro-2-methyl-3(2H)-furanone,and 2,2,6-trimethyl-cyclohexanone).Four characteristic compounds aroma were identified in cooked yak meat,and two of them were the most important key aroma components(1-(3-hydroxyphenyl)-acetone and m-xylene),whose contents increased after cooking.As the cooking proceeded,the green,sweet,citrus-like,floral,and nutty aromas gradually disappeared,while the plastic odor and the cream aroma were enhanced.A total of 14 yak flavor-related genes were identified through the National Center for Biotechnology Information nucleotide database.According to the phylogenetic tree structure,they were divided into three main branches.Meanwhile,the distribution of yak flavor-related genes on chromosome fragments was scattered and uneven.This study elucidated the composition and dynamic changes of aroma compounds of yak meat before and after boiling,and identified flavor-related genes,providing critical insights into the molecular mechanisms underlying yak meat flavor formation.