Metabolomic reveals the inhibition mechanism of proline on hexanal production in chicken meat

Hexanal contributes significantly to meat flavor. The aim of this study was to identify the metabolic pathways of hexanal formation in chicken meat. We found 32 metabolites associated with hexanal content in chicken meat, mainly including fatty acids (linoleic acid, etc., positive correlation) and s...

Полное описание

Библиографические подробности

Главные авторы:	Huanxian Cui, Yuxi Jin, Yanke Wang, Xiaoya Yuan, Li Liu, Jie Wen, Guiping Zhao
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Tsinghua University Press 2025-02-01
Серии:	Food Science and Human Wellness
Предметы:	flavor amino acids fatty acids negative regulation pyrimidine metabolism pathway
Online-ссылка:	https://www.sciopen.com/article/10.26599/FSHW.2024.9250042
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!