Characterization of lactones in Wagyu (Japanese beef) and imported beef by combining solvent extraction and gas chromatography–mass spectrometry

Yoshinaga, Kazuaki; Tago, Arisa; Yoshinaga-Kiriake, Aya; Gotoh, Naohiro

doi:10.1016/j.lwt.2020.110015

Cited by 8 publications

(16 citation statements)

References 21 publications

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“…However, the eight odorants did not show a significant difference between Type A and Type B. These data are consistent with the distribution pattern of γ-lactones found in a comparison of lean meats and Japanese Black cattle in a previous report [ 15 ]. Of the eight odorants, vanillin, γ-octalactone, δ-decalactone, and γ-undecalactone were present at high levels, but these odorants have a large coefficient of variation (CV) value among Japanese Black cattle.…”

Section: Resultssupporting

confidence: 92%

“…Among the positively correlated metabolites, decanoic acid is abundant in intramuscular fat and has been proposed as a molecular indicator to estimate the degree of intramuscular fat [ 20 ]. Consistent with various studies [ 4 , 14 , 15 ], analysis of decanoic acid also indirectly showed that intramuscular fat is related to rich and sweet aroma. Indeed, branched-chain amino acids, which are indicators of lean meat, showed a conversely low correlation with lactones (leucine: r = −0.095, isoleucine: r = 0.047, methionine: r = −0.267).…”

Section: Resultssupporting

confidence: 88%

“…In addition, the solvent-assisted flavor evaporation (SAFE) method enabled efficient collection by distillation of high-volatile odorants, such as lactones [ 14 ]. A quantitative analysis of lactones in beef has also been attempted by combining conventional solvent extraction and highly sensitive GC-tandem quadrupole mass spectrometry (MS/MS) [ 15 ]. Various studies have shown the components and concentration of odorants in Wagyu beef aroma, but data variations exist due to the different extraction methods [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…A quantitative analysis of lactones in beef has also been attempted by combining conventional solvent extraction and highly sensitive GC-tandem quadrupole mass spectrometry (MS/MS) [ 15 ]. Various studies have shown the components and concentration of odorants in Wagyu beef aroma, but data variations exist due to the different extraction methods [ 15 ]. Therefore, the compounds used as specific indicators for Wagyu beef aroma quality have not yet been identified.…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

et al. 2021

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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-decalactone, 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.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

et al. 2021

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“…As the characteristic lipid metabolism of Japanese Black cattle has a significant influence on meat quality (tenderness, flavor, and juiciness) [6,7], there are several studies on genes which are crucial for the marbling trait [8][9][10][11]. In addition, studies have attempted to analyze the aroma of Wagyu beef [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

et al. 2021

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The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition in Japanese Black cattle. Using gas chromatography-olfactometry, we identified 39 characteristic odorants of the intermuscular fat. Seven characteristic lactones considered to be involved in Wagyu beef aroma were quantified and compared in the marbled area and intermuscular fat using a stable isotope dilution assay. Among them, γ-hexalactone was the only lactone whose level was significantly higher in the marbled area. To explore the lipid species involved in lactone formation, we analyzed samples with different aroma characteristics. Liquid chromatography-mass spectrometry revealed eight lipid classes and showed significant differences in triacylglycerides (TAGs). To determine the molecular species of TAGs, we performed high-performance liquid chromatography analysis and identified 14 TAG species. However, these analyses showed that seven lactones had a low correlation with the TAGs. However, γ-hexalactone showed a positive correlation with linoleic acid. This study suggests that lipid composition affects the characteristic lactone profile involved in the Wagyu beef aroma.

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Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products – 2-alkanones and lactones

Aoyagi,

Kato,

Isaka

et al. 2024

Food Chemistry: X

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Characterization of lactones in Wagyu (Japanese beef) and imported beef by combining solvent extraction and gas chromatography–mass spectrometry

Cited by 8 publications

References 21 publications

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products – 2-alkanones and lactones

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