ArticleFood chemistry: X2025
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies.Foods (Basel, Switzerland) · 2026Review
- Breed-Associated Differences in Longissimus Dorsi Muscle Lipid Composition in Saanen Dairy Goat, Shaanbei White Cashmere Goat, and Tan Sheep, with Implications for Flavour Formation.Foods (Basel, Switzerland) · 2026Article
- Metabolomics analysis reveals how feed intake-regulated nutritional compensation strategies promote flavor precursor accumulation and aroma formation in sheep meat.Food chemistry: X · 2026Article
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Comparative Metabolomics and Lipidomics of Meat from Duroc × Guangdong Small-Eared Spotted Pigs and Commercial Duroc × (Landrace × Yorkshire) Pigs.Foods (Basel, Switzerland) · 2026Article
- Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation.Frontiers in nutrition · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC-MS and lipidomic respectively. Specifically, TG(18:1/20:4/20:4), TG(18:1/18:2/20:4), TG(18:1/18:1/20:4), DG(18:0/20:4), and dodecanoic acid influence flavour by participating in key KEGG pathways such as the "fat digestion and absorption", "cholesterol metabolism" and "lipid and atherosclerosis". This study lays the groundwork for understanding the sources and mechanisms of mutton flavour compounds, providing valuable insights to support the growth and development of the mutton industry.
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