Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear. In this experiment, we conducted a metabolomic analysis of the longissimus muscle (sirloin) in Wagyu and Holstein cattle to determine the key components associated with beef taste using gas chromatography–mass spectrometry (GC-MS). Holstein sirloin beef was characterized by the abundance of components such as glutamine, ribose-5-phosphate, uric acid, inosine monophosphate, 5-oxoproline, and glycine. In contrast, Wagyu sirloin beef was characterized by the abundance of sugar components (maltose and xylitol). Dietary fat is known to increase the intensity of sweet taste. These results suggest that the sweet taste of Wagyu beef is due to the synergetic effects of higher sugar components and intramuscular fat.

中文翻译：

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基于气相色谱-质谱的和牛和荷斯坦牛肉的代谢组学分析

日本黑牛（和牛）的特点是肌内脂肪含量高，具有独特的甜味。然而，表征和牛牛肉甜味的化学成分尚不清楚。在该实验中，我们对和牛和荷斯坦牛的牛背最长肌（牛lo）进行了代谢组学分析，以确定使用气相色谱-质谱法（GC-MS）与牛肉口味相关的关键成分。荷斯坦牛腰肉的特点是成分丰富，例如谷氨酰胺，5-磷酸核糖，尿酸，肌苷一磷酸，5-氧代脯氨酸和甘氨酸。相反，和牛沙朗牛肉的特征是糖成分丰富（麦芽糖和木糖醇）。饮食中的脂肪会增加甜味的强度。