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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Shuji Ueda, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-01-01
Schriftenreihe:	Metabolites
Schlagworte:	Japanese Black cattle metabolomics GC–olfactometry Wagyu beef aroma
Online-Zugang:	https://www.mdpi.com/2218-1989/11/1/56
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