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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Auteurs principaux:	Shuji Ueda, Mana Hosoda, Kumi Kasamatsu, Masahiro Horiuchi, Rio Nakabayashi, Bubwoong Kang, Masakazu Shinohara, Hiroki Nakanishi, Takayo Ohto-Nakanishi, Minoru Yamanoue, Yasuhito Shirai
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2022-04-01
Collection:	Metabolites
Sujets:	Japanese black cattle wagyu fatty acids lactone quality lipidomics
Accès en ligne:	https://www.mdpi.com/2218-1989/12/4/332
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