Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef

Aroma is an essential factor for meat quality. The meat of Japanese Black cattle exhibits fine marbling and a rich and sweet aroma with a characteristic lactone composition. The mechanism of lactone formation associated with beef aroma has not been elucidated. In this study, we examined the precurso...

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Detalles Bibliográficos
Autores principales: Ueda, Shuji, Hosoda, Mana, Kasamatsu, Kumi, Horiuchi, Masahiro, Nakabayashi, Rio, Kang, Bubwoong, Shinohara, Masakazu, Nakanishi, Hiroki, Ohto-Nakanishi, Takayo, Yamanoue, Minoru, Shirai, Yasuhito
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028887/
https://www.ncbi.nlm.nih.gov/pubmed/35448519
http://dx.doi.org/10.3390/metabo12040332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028887/
https://www.ncbi.nlm.nih.gov/pubmed/35448519
http://dx.doi.org/10.3390/metabo12040332

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