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Erratum: Chen, F. et al. Advances of Metabolomics in Fungal Pathogen–Plant Interactions. Metabolites 2019, 9, 169
Open AccessArticle

Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat

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Key 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, China
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Jiangsu Uniwell Biotechnology Co. Ltd., No. 16 Yulan Avenue, Xuyi County Economic Development Zone, Xucheng 211700, China
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Jiangsu Provincial Xuzhou Pharmaceutical Vocational college, Xuefu Road, Tongshan District, Xuzhou 221116, China
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Jinan Animal Product Quality and Safety Monitoring Center, No. 12 Wanshou Road, Jinan 250100, China
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Authors to whom correspondence should be addressed.
Metabolites 2019, 9(9), 176; https://doi.org/10.3390/metabo9090176
Received: 6 August 2019 / Revised: 27 August 2019 / Accepted: 2 September 2019 / Published: 5 September 2019
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. View Full-Text
Keywords: goat; meat; flavor; metabonomics goat; meat; flavor; metabonomics
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MDPI and ACS Style

Wang, W.; Sun, B.; Hu, P.; Zhou, M.; Sun, S.; Du, P.; Ru, Y.; Suvorov, A.; Li, Y.; Liu, Y.; Wang, S. Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat. Metabolites 2019, 9, 176.

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