Ueda Shuji, Yamanoue Minoru, Sirai Yasuhito, Iwamoto Eiji
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo 657-8501, Japan.
Hokubu Agricultural Technology Institute Hyogo Prefectural Technology Center for Agriculture, Forestry and Fisheries, Asago, Hyogo 669-5254, Japan.
Metabolites. 2021 Jan 15;11(1):56. doi: 10.3390/metabo11010056.
Beef from Japanese Black cattle (Japanese Wagyu) is renowned for its flavor characteristics. To clarify the key metabolites contributing to this rich and sweet aroma of beef, an omics analysis combined with GC-olfactometry (GC-O) and metabolomics analysis with gas chromatography-mass spectrometry (GC-MS) were applied. GC-O analysis identified 39 odor-active odorants from the volatile fraction of boiled beef distilled by solvent-assisted flavor evaporation. Eight odorants predicted to contribute to Wagyu beef aroma were compared between Japanese Black cattle and Holstein cattle using a stable isotope dilution assay with GC-tandem quadrupole mass spectrometry. By correlating the sensory evaluation values of retronasal aroma, γ-hexalactone, γ-d2ecalactone, and γ-undecalactone showed a high correlation with the Wagyu beef aroma. Metabolomics data revealed a high correlation between the amounts of odorants and multiple metabolites, such as glutamine, decanoic acid, lactic acid, and phosphoric acid. These results provide useful information for assessing the aroma and quality of beef.
日本黑毛牛（日本和牛）的牛肉以其风味特征而闻名。为了阐明对牛肉这种浓郁香甜香气有贡献的关键代谢物，采用了组学分析，并结合气相色谱 - 嗅觉测定法（GC - O）和气相色谱 - 质谱联用（GC - MS）的代谢组学分析。GC - O分析从通过溶剂辅助风味蒸发蒸馏得到的煮牛肉挥发性成分中鉴定出39种气味活性物质。使用带有气相色谱 - 串联四极杆质谱的稳定同位素稀释法，比较了日本黑毛牛和荷斯坦牛之间8种预计对和牛牛肉香气有贡献的气味物质。通过关联鼻后香气的感官评价值，γ - 己内酯、γ - d2 - 十二内酯和γ - 十一内酯与和牛牛肉香气呈现高度相关性。代谢组学数据揭示了气味物质的含量与多种代谢物之间存在高度相关性，如谷氨酰胺、癸酸、乳酸和磷酸。这些结果为评估牛肉的香气和品质提供了有用信息。
