ArticleFood chemistry: X2025
Comparative evaluation of volatile compounds and lipidomic profile in different cuts of Gangba sheep.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Gangba sheep is valued for its texture and distinctive flavor, yet the molecular basis of its meat quality remains unclear. This study aimed to analyze volatile compounds and lipid profiles in foreleg, hindleg, and tenderloin from male and female Gangba sheep using integrated headspace solid-phase microextraction-gas chromatography-mass spectrometry with quantitative lipidomics. A total of 54 volatiles were identified, predominantly aldehydes, as key contributors to flavor. Lipidomics detected 666 metabolites across 26 subclasses, with significant sex- and muscle-specific differences in glycerophospholipids and glycerolipids. Differential lipid markers distinguished both muscle cuts [e.g., PG(22:0_20:5)] and sexes [e.g., LPC(28:1)]. KEGG enrichment indicated energy metabolism and signaling pathways enriched in female sheep, whereas lipid catabolism and polyunsaturated fatty acid metabolism were enriched in male sheep. The correlation analysis confirmed lipids as primary precursors of aldehydes and other volatiles. This study offers novel insights into the connection between lipid metabolism and flavor development in Gangba sheep.
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