ArticleMetabolites2021
Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry.
Article in Metabolites, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Effects of Oleic Acid and Intramuscular Fat Levels on Retronasal Aromas in Wagyu Beef from Japanese Black Cattle.Foods (Basel, Switzerland) · 2026Article
- Metabolites in Longissimus Lumborum From Beef Cattle Differ in Fat Content.Food science & nutrition · 2025Article
- Article
- Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents.Food chemistry. Molecular sciences · 2024Article
- Article
- New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage.Metabolites · 2024Article
- Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?Biosensors · 2023Review
- Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef.Metabolites · 2022Article
- Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation.Molecules (Basel, Switzerland) · 2022Article
- Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef.Metabolites · 2022Article
- Current State of Metabolomics Research in Meat Quality Analysis and Authentication.Foods (Basel, Switzerland) · 2021Review
- Article
- Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle.Metabolites · 2021Article
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Authors and funding
4 authors.
Funding
Abstract
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.
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