Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
文献类型: 外文期刊
第一作者: Yang, Weifang
作者: Yang, Weifang;Yang, Youyou;Li, Jing;Cui, Huanxian;Tang, Chaohua;Zhao, Qingyu;Jia, Yaxiong;Qin, Yuchang;Zhang, Junmin;Yang, Weifang;Wang, Liang;Lv, Xueze
作者机构:
关键词: Egg yolk; Flavor; Volatile compound; Lipidomics; Metabolomics; Electronic nose; Electronic tongue
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:8.1; 五年影响因子:7.7 )
ISSN: 0963-9969
年卷期: 2023 年 172 卷
页码:
收录情况: SCI
摘要: Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly among different hen breeds. The present study used gas chromatography-olfactometry-mass spectrometry-based volatilomics to identify and compare volatile compounds in Taihe black-boned silky fowl (TS) and Hy-line Brown (HL) egg yolks. In addition, the relationships between the levels of different metabolites and lipids and flavor-associated dif-ferences were investigated using multiomics. Twenty-eight odorants in total were identified; among them, the levels of 3-methyl-butanal, 1-octen-3-ol, 2-pentylfuran, and (E, E)-2,4-decadienal differed significantly (P < 0.05) between TS and HL egg yolks. The difference in flavor compounds results in TS egg yolks having a stronger overall odor and flavor and a higher acceptance level than HL egg yolks. Metabolomic analysis revealed that 112 metabolites in the egg yolks were significantly different between the two breeds. Furthermore, these different metabolites in the egg yolks of both breeds were significantly enriched in phenylalanine, tyrosine, and trypto-phan biosynthesis pathways and phenylalanine metabolism, alanine, aspartate, and glutamate metabolism pathways (P < 0.05), as identified by both metabolite set enrichment and Kyoto Encyclopedia of Genes and Genomes pathway analyses. Lipidomic analysis revealed significant differences in the lipid subclasses, lipid molecules, and fatty acid profiles between the egg yolks from the two breeds. As a result, 48 lipid molecules had variable influence in projection values > 1 based on the partial least squares regression model, which may play a role in the differences in aroma characteristics between the two breeds through oxidative degradation of fatty acids. Our study revealed the metabolite, lipid, and volatility profiles of TS and HL egg yolks and may provide an important basis for improving egg flavor to satisfy various consumer preferences.
分类号:
- 相关文献
作者其他论文 更多>>
-
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
作者:Wang, Jingfan;Yang, Ping;Liu, Junmei;Qiang, Yu;Han, Dong;Zhang, Chunhui;Wang, Jingfan;Liu, Junmei;Purcaro, Giorgia;Fauconnier, Marie-Laure;Yang, Weifang;Jia, Wei
关键词:Soy sauce-based marinated beef; Cooling processing; Sensory-directed flavor analysis; Odor activity value; Aroma-active compound
-
Folate Biofortification in Soybean: Challenges and Prospects
作者:Agyenim-Boateng, Kwadwo Gyapong;Zhang, Shengrui;Shaibu, Abdulwahab S. S.;Li, Jing;Li, Bin;Sun, Junming;Shohag, Md. Jahidul Islam;Shohag, Md. Jahidul Islam;Shaibu, Abdulwahab S. S.
关键词:soybean (Glycine max L; Merrill); folate; extraction; biofortification; breeding
-
A fijiviral nonstructural protein triggers cell death in plant and bacterial cells via its transmembrane domain
作者:Yuan, Zhengjie;Geng, Yanfei;Dai, Yuanxing;Li, Jing;Lv, Mingfang;Zhang, Heng-Mu;Dai, Yuanxing;Liao, Qiansheng;Xie, Li
关键词:cell death; fijivirus; transmembrane domain; viral nonstructural protein
-
The nutritional composition of the vegetable soybean (maodou) and its potential in combatting malnutrition
作者:Agyenim-Boateng, Kwadwo Gyapong;Zhang, Shengrui;Zhang, Shibi;Khattak, Aimal Nawaz;Shaibu, Abdulwahab;Abdelghany, Ahmed M.;Qi, Jie;Azam, Muhammad;Ma, Caiyou;Feng, Yue;Feng, Huoyi;Liu, Yitian;Li, Jing;Li, Bin;Sun, Junming
关键词:soybean (Glycine max L; Merrill); maodou; macronutrients; micronutrients; malnutrition
-
Lightweight Network Ensemble Architecture for Environmental Perception on the Autonomous System
作者:Dai, Yingpeng;Wang, Junzheng;Li, Jing;Meng, Lingfeng;Wang, Songfeng
关键词:Neural network ensemble; real-time application; classification; semantic segmentation
-
Residue levels and risk assessment of pesticides in litchi and longan of China
作者:Kuang, Lixue;Wang, Zhiqiang;Cheng, Yang;Li, Yinping;Li, Haifei;Zhang, Jianyi;Shen, Youming;Li, Jing;Xu, Guofeng;Kuang, Lixue;Cheng, Yang;Li, Yinping;Li, Haifei;Zhang, Jianyi;Shen, Youming;Li, Jing;Xu, Guofeng;Kuang, Lixue;Cheng, Yang;Li, Yinping;Li, Haifei;Zhang, Jianyi;Shen, Youming;Li, Jing;Xu, Guofeng;Xu, Guofeng
关键词:Litchi; Longan; Food analysis; Pesticide residue; Risk assessment; UPLC -MS/MS; GC
-
Dietary supplementation with astaxanthin alleviates ovarian aging in aged laying hens by enhancing antioxidant capacity and increasing reproductive hormones
作者:He, Weizhao;Wang, Hao;Tang, Chaohua;Zhao, Qingyu;Zhang, Junmin;He, Weizhao;Wang, Hao;Tang, Chaohua;Zhao, Qingyu;Zhang, Junmin
关键词:astaxanthin; aged laying hen; antioxidant; reproductive hormone