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 (GC-MS) were applied. GC-O analysis identified 39 odor-active odorants from the volatile fraction of boiled beef distilled by solvent-assisted flavor evaporation. Eight odorants predicted to contribute to Wagyu beef aroma were compared between Japanese Black cattle and Holstein cattle using a stable isotope dilution assay with GC–tandem quadrupole mass spectrometry. By correlating the sensory evaluation values of retronasal aroma, γ-hexalactone, γ-d2ecalactone, and γ-undecalactone showed a high correlation with the Wagyu beef aroma. Metabolomics data revealed a high correlation between the amounts of odorants and multiple metabolites, such as glutamine, decanoic acid, lactic acid, and phosphoric acid. These results provide useful information for assessing the aroma and quality of beef.

中文翻译：

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通过感官评价和气相色谱-比色法探索日本黑牛（和牛）牛肉的香气

日本黑牛（和牛）的牛肉以其风味特征而闻名。为了弄清造成这种牛肉浓郁香甜的关键代谢物，应用了组学分析与气相色谱-嗅觉法（GC-O）相结合，以及代谢组学分析与气相色谱-质谱法（GC-MS）相结合。GC-O分析从通过溶剂辅助风味蒸发法蒸馏的煮牛肉的挥发性成分中鉴定出39种有气味的气味。使用GC-串联四极杆质谱仪进行稳定的同位素稀释测定，比较了日本黑牛和荷斯坦牛之间的八种预计和牛的气味。通过关联鼻后香气的感官评价值，γ-六内酯，γ-d2内酯和γ-十一内酯与和牛牛肉的香气高度相关。代谢组学数据显示，增味剂的含量与多种代谢物（例如谷氨酰胺，癸酸，乳酸和磷酸）之间存在高度相关性。这些结果为评估牛肉的香气和品质提供了有用的信息。