Meat flavor of processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid.
Fuente:
PubMed
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Food chemistry: X
2026
|
| Online-Zugang: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| _version_ | 1868266041766838273 |
|---|---|
| author | Liu, Xin Zhu, Ling Sun, Cunxin Hou, Yelin Yu, Yebing Zheng, Xiaochuan Liu, Bo Jiang, Sufei Han, Yongquan Liu, Bo Xu, Gangchun |
| author_facet | Liu, Xin Zhu, Ling Sun, Cunxin Hou, Yelin Yu, Yebing Zheng, Xiaochuan Liu, Bo Jiang, Sufei Han, Yongquan Liu, Bo Xu, Gangchun Liu, Xin Zhu, Ling Sun, Cunxin Hou, Yelin Yu, Yebing Zheng, Xiaochuan Liu, Bo Jiang, Sufei Han, Yongquan Liu, Bo Xu, Gangchun |
| collection | PubMed - marine biology |
| contents | Meat flavor of processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid. Liu, Xin Zhu, Ling Sun, Cunxin Hou, Yelin Yu, Yebing Zheng, Xiaochuan Liu, Bo Jiang, Sufei Han, Yongquan Liu, Bo Xu, Gangchun This study investigated the effects of dietary ferulic acid (FA) on muscle flavor in using electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), non-targeted metabolomics, and quantitative analysis of free amino acids and nucleotides. E-nose revealed significant alterations in key odor components (inorganic sulfur compounds, nitrogenous substances, short-chain alkanes and oxygenated volatiles). GC-IMS identified 32 volatiles, with FA supplementation driving a dynamic compositional shift: 23 compounds decreased while 8 increased. FA enhanced umami-associated metabolites-aspartic acid, glutamic acid, inosine monophosphate, and guanosine monophosphate, but suppressed bitter amino acids (isoleucine, leucine). Metabolomics further indicated accumulation of flavor intermediates (phenylglyoxal, guanosine). Pathway analysis indicates that the biosynthesis of alkaloids derived from ornithine, lysine, and nicotinic acid indirectly contributes to the regulation of muscle flavor by influencing amino acid metabolism. These results demonstrated that dietary FA mediates muscle flavor by reconstituting aroma profiles, volatile composition, and amino acid/nucleotide metabolism in . |
| format | Artículo científico |
| id | pubmed_42205564 |
| institution | PubMed |
| language | en |
| publishDate | 2026 |
| publisher | Food chemistry: X |
| record_format | pubmed |
| spellingShingle | Meat flavor of processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid. Liu, Xin Zhu, Ling Sun, Cunxin Hou, Yelin Yu, Yebing Zheng, Xiaochuan Liu, Bo Jiang, Sufei Han, Yongquan Liu, Bo Xu, Gangchun Meat flavor of processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid. Liu, Xin Zhu, Ling Sun, Cunxin Hou, Yelin Yu, Yebing Zheng, Xiaochuan Liu, Bo Jiang, Sufei Han, Yongquan Liu, Bo Xu, Gangchun This study investigated the effects of dietary ferulic acid (FA) on muscle flavor in using electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), non-targeted metabolomics, and quantitative analysis of free amino acids and nucleotides. E-nose revealed significant alterations in key odor components (inorganic sulfur compounds, nitrogenous substances, short-chain alkanes and oxygenated volatiles). GC-IMS identified 32 volatiles, with FA supplementation driving a dynamic compositional shift: 23 compounds decreased while 8 increased. FA enhanced umami-associated metabolites-aspartic acid, glutamic acid, inosine monophosphate, and guanosine monophosphate, but suppressed bitter amino acids (isoleucine, leucine). Metabolomics further indicated accumulation of flavor intermediates (phenylglyoxal, guanosine). Pathway analysis indicates that the biosynthesis of alkaloids derived from ornithine, lysine, and nicotinic acid indirectly contributes to the regulation of muscle flavor by influencing amino acid metabolism. These results demonstrated that dietary FA mediates muscle flavor by reconstituting aroma profiles, volatile composition, and amino acid/nucleotide metabolism in . |
| title | Meat flavor of processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid. |
| url | https://pubmed.ncbi.nlm.nih.gov/42205564/ |