ArticleFoods (Basel, Switzerland)2026
Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming.
Article in Foods (Basel, Switzerland), 2026. 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
This study elucidates the biochemical mechanisms by which extreme high-altitude environments are associated with the remodeling of the skeletal muscle flavor profile in sheep. Using Bayinbuluke (high-altitude) and Turpan Black (low-altitude) sheep, we integrated volatilomics, metabolomics, transcriptomics, and proteomics to map flavor precursor networks. Odor activity value analysis revealed that high-altitude meat exhibited sub-threshold suppression of animal off-flavors, such as p-cresol, while significantly amplifying premium fruity esters. Targeted metabolomics attributed this sensory inversion to a structural shift in the precursor pool, specifically the enrichment of highly reactive polyunsaturated fatty acids, L-cysteine, and rhamnose. Multi-omics integration demonstrated that cold and hypoxic stresses are associated with metabolic reprogramming. The synergistic downregulation of the
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