ArticleMetabolites2021
Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle.
Article in Metabolites, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 19 citations in OpenAlex.
- Association ofAnimals : an open access journal from MDPI · 2026Article
- Effects of Oleic Acid and Intramuscular Fat Levels on Retronasal Aromas in Wagyu Beef from Japanese Black Cattle.Foods (Basel, Switzerland) · 2026Article
- Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system.Current research in food science · 2025Article
- New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage.Metabolites · 2024Article
- The Effect of the Feeding System on Fat Deposition in Yak Subcutaneous Fat.International journal of molecular sciences · 2023Article
- Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics.Animals : an open access journal from MDPI · 2022Article
- Lipidomics and Transcriptome Reveal the Effects of Feeding Systems on Fatty Acids in Yak's Meat.Foods (Basel, Switzerland) · 2022Article
- Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef.Metabolites · 2022Article
- Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef.Metabolites · 2022Article
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Authors and funding
6 authors at 3 institutions in 1 country.
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Abstract
The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition in Japanese Black cattle. Using gas chromatography-olfactometry, we identified 39 characteristic odorants of the intermuscular fat. Seven characteristic lactones considered to be involved in Wagyu beef aroma were quantified and compared in the marbled area and intermuscular fat using a stable isotope dilution assay. Among them, γ-hexalactone was the only lactone whose level was significantly higher in the marbled area. To explore the lipid species involved in lactone formation, we analyzed samples with different aroma characteristics. Liquid chromatography-mass spectrometry revealed eight lipid classes and showed significant differences in triacylglycerides (TAGs). To determine the molecular species of TAGs, we performed high-performance liquid chromatography analysis and identified 14 TAG species. However, these analyses showed that seven lactones had a low correlation with the TAGs. However, γ-hexalactone showed a positive correlation with linoleic acid. This study suggests that lipid composition affects the characteristic lactone profile involved in the Wagyu beef aroma.
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