Cargando…

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

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 (G...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ueda, Shuji, Yamanoue, Minoru, Sirai, Yasuhito, Iwamoto, Eiji
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830604/ https://www.ncbi.nlm.nih.gov/pubmed/33467764 http://dx.doi.org/10.3390/metabo11010056

Ejemplares similares

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle
por: Ueda, Shuji, et al.
Publicado: (2021)

Gene Expression Analysis Provides New Insights into the Mechanism of Intramuscular Fat Formation in Japanese Black Cattle
por: Ueda, Shuji, et al.
Publicado: (2021)

Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines
por: Zea, L., et al.
Publicado: (2010)

The Japanese Wagyu beef industry: current situation and future prospects — A review
por: Gotoh, Takafumi, et al.
Publicado: (2018)

Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry
por: Johnson, Arielle J., et al.
Publicado: (2012)

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
por: de-la-Fuente-Blanco, Arancha, et al.
Publicado: (2020)

Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef
por: Ueda, Shuji, et al.
Publicado: (2022)

Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef
por: Ueda, Shuji, et al.
Publicado: (2022)

Metabolomic approach to key metabolites characterizing postmortem aged loin muscle of Japanese Black (Wagyu) cattle
por: Muroya, Susumu, et al.
Publicado: (2019)

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry
por: Song, Shiqing, et al.
Publicado: (2019)

Genome-Wide Assessment of Runs of Homozygosity in Chinese Wagyu Beef Cattle
por: Zhao, Guoyao, et al.
Publicado: (2020)

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
por: Zhao, Pengtao, et al.
Publicado: (2017)

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
por: Lyu, Jiaheng, et al.
Publicado: (2019)

Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
por: Yamada, Tomoya, et al.
Publicado: (2020)

Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
por: Lee, Seung-Hoon, et al.
Publicado: (2019)

Comparative genome-wide methylation analysis of longissimus dorsi muscles between Japanese black (Wagyu) and Chinese Red Steppes cattle
por: Fang, Xibi, et al.
Publicado: (2017)

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
por: Li, Shubo, et al.
Publicado: (2022)

Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry
por: Guo, Fei, et al.
Publicado: (2022)

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
por: Egea, Mariana Buranelo, et al.
Publicado: (2021)

Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
por: Lee, Seung-Hoon, et al.
Publicado: (2020)

Comparative Genome-Wide Alternative Splicing Analysis of Longissimus Dorsi Muscles Between Japanese Black (Wagyu) and Chinese Red Steppes Cattle
por: Fang, Xibi, et al.
Publicado: (2021)

Metabolomic profiling of postmortem aged muscle in Japanese Brown beef cattle revealed an interbreed difference from Japanese Black beef
por: Muroya, Susumu, et al.
Publicado: (2023)

Effects of an increased concentrate diet on rumen pH and the bacterial community in Japanese Black beef cattle at different fattening stages
por: OGATA, Toru, et al.
Publicado: (2019)

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity
por: Niu, Yunwei, et al.
Publicado: (2021)

Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef
por: Gotoh, Takafumi, et al.
Publicado: (2016)

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry
por: Chen, Shuang, et al.
Publicado: (2021)

Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes
por: Machado, Júlio C., et al.
Publicado: (2021)

Insights into the molecular triggers of parosmia based on gas chromatography olfactometry
por: Parker, Jane K., et al.
Publicado: (2022)

Changes in the predicted function of the rumen bacterial community of Japanese Black beef cattle during the fattening stages according to Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses
por: HORINAKA, Asahi, et al.
Publicado: (2021)

Physiological responses and adaptations to high methane production in Japanese Black cattle
por: Kim, Minji, et al.
Publicado: (2022)

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments
por: Yang, Xiao, et al.
Publicado: (2020)

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
por: Sheng, Xiaofang, et al.
Publicado: (2023)

Association of a single nucleotide polymorphism in titin gene with marbling in Japanese Black beef cattle
por: Yamada, Takahisa, et al.
Publicado: (2009)

Effect of DNA markers on the fertility traits of Japanese Black cattle for improving beef quantity and quality
por: Kawaguchi, Fuki, et al.
Publicado: (2020)

Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle
por: Li, Ru-Ren, et al.
Publicado: (2014)

Association of a single nucleotide polymorphism in akirin 2 gene with marbling in Japanese Black beef cattle
por: Sasaki, Seiki, et al.
Publicado: (2009)

NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle
por: Kodani, Yoshinori, et al.
Publicado: (2017)

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters
por: Johnson, Arielle J., et al.
Publicado: (2019)

Beef Nutritional Characteristics, Fat Profile and Blood Metabolic Markers from Purebred Wagyu, Crossbred Wagyu and Crossbred European Steers Raised on a Fattening Farm in Spain
por: Vázquez-Mosquera, Juan M., et al.
Publicado: (2023)

Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations
por: Watanabe, Genya, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_b3v0liigi9ch1iesb4joapi507