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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...

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Principais autores: Shuji Ueda, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-01-01
Serier:Metabolites
Fag:
Japanese Black cattle
metabolomics
GC–olfactometry
Wagyu beef aroma
Online adgang:https://www.mdpi.com/2218-1989/11/1/56
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