ArticleFoods (Basel, Switzerland)2024
The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds.Veterinary sciences · 2026Article
- Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches.Food chemistry: X · 2026Article
- A Comprehensive Analysis of Dietary Fishmeal Replaced by Black Soldier Fly (Aquaculture nutrition · 2026Article
- Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat.Food chemistry: X · 2025Article
- Enhancing Quality and Processing Efficiency of Germinated Buckwheat Tea Through Hot Air-Assisted Radio Frequency Roasting.Foods (Basel, Switzerland) · 2025Article
- Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics ofFoods (Basel, Switzerland) · 2025Article
- Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling.Frontiers in veterinary science · 2025Article
- Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
11 authors.
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Abstract
In order to investigate the composition and differences in volatile organic compounds (VOCs) in yak and cattle-yak meat and determine the key metabolites and metabolic pathways related to flavor formation. In this study, the VOCs and non-volatile metabolites in Longissimus dorsi muscle of two groups of samples were detected and analyzed by gas chromatography-ion migration spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that 31 VOCs were identified by GC-IMS, including 5 alcohols, 5 ketones, 5 esters, 3 aldehydes, 2 furans, 2 hydrocarbons, 1 amine, 1 acid, 1 thiazole, 1 pyrazine, and 5 others. Most of them were alcohols, ketones, esters, and aldehydes. A total of 75 non-volatile metabolites with significant differences were obtained by GC-MS screening, among which amino acid contents such as serine, glycine, phenylalanine, and aspartic acid were significantly up-regulated in cattle-yak, and glutamic acid and tyrosine were significantly up-regulated in yak. The non-volatile differential metabolites in the two groups were significantly enriched in the metabolic pathways of arginine biosynthesis and oxidative phosphorylation. By combining GC-IMS and GC-MS, this study comprehensively and intuitively reflected the differences in VOCs between yak and cattle-yak meat, and clarified the metabolomic reasons for the differences in VOCs, so as to provide a theoretical basis for meat quality improvement.
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