ArticleFoods (Basel, Switzerland)2022
Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Dietary substitution with space-mutatedFood chemistry: X · 2026Article
- Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content.Food chemistry: X · 2026Article
- Untargeted Metabolomic Profiling Identifies Breed-Specific Metabolomic Signatures in the Longissimus Dorsi Meat of Beichuan White Goats and Tianfu Goats.Metabolites · 2026Article
- Using Integrated Microbiome-Metabolome-Genome Axis Data to Elucidate the Mechanism by Which Polyphenol Content in the Extract fromFoods (Basel, Switzerland) · 2026Article
- Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.Food chemistry: X · 2025Review
- The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat.Food science of animal resources · 2024Review
- Combined transcriptome and metabolome analysis reveals breed-specific regulatory mechanisms in Dorper and Tan sheep.BMC genomics · 2024Article
- Feeding regimens affecting carcass and quality attributes of sheep and goat meat - A comprehensive review.Animal bioscience · 2023Article
- Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.Molecules (Basel, Switzerland) · 2023Article
- Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral Elements.Foods (Basel, Switzerland) · 2023Article
- Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species.Life (Basel, Switzerland) · 2023Review
- - Invited Review - Postmortem skeletal muscle metabolism of farm animals approached with metabolomics.Animal bioscience · 2023Article
- Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep.Frontiers in nutrition · 2023Article
- Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex.Foods (Basel, Switzerland) · 2022Article
- Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
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
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