Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef

Abstract

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 precursors of γ-hexalactone, an indicator of the sweet aroma of beef and identified the mechanism underlying γ-hexalactone production. A low-temperature vacuum system was used to prepare beef tallow from Japanese Black cattle and Holstein cattle. The odor components were identified using headspace–gas chromatography. The analysis revealed that γ-hexalactone, γ-dodecalactone, δ-tetradecalactone, and δ-hexadecalactone were present as sweet aroma components of beef tallow prepared from marbling and muscle. Since we previously reported that γ-hexalactone formation correlates with linoleic acid content in beef, we analyzed ten oxidized fatty acids derived from linoleic acid by liquid chromatography–triple quadrupole mass spectrometry and detected two hydroxy-octadecadienoic acids (9S-HODE and 13S-HODE) in beef tallow. Significant differences in arachidonic acid 15-lipoxygenase and cyclooxygenase protein expression levels among subcutaneous fat, intramuscular fat, and muscle tissue were observed. Our results suggest that the combination of linoleic acid and the expression of lipid oxidase derived from beef muscle and intramuscular fat produce hydroxy fatty acids that result in a sweet aroma.

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

“…Despite being an F1 hybrid, this lipid composition similarity may be due to the Japanese-style feed management of hybrid Wagyu cattle using cattle barns [6]. Aromatic compounds result from the lipid metabolite pyrolysis derived from FFAs [40,41]. The FFA profile produced by wet aging included a significant increase in linoleic acid in both the Loin and Round (Figure 5).…”

“…Wagyu beef is characterized by a cyclic ester lactone, which contributes to its flavor during cooking. The formation of this lactone has been proposed to involve hydroxy fatty acids derived from linoleic acid [40]. However, the effect of the elevated free linoleic acid levels on hydroxy fatty acids during wet aging remains uncertain.…”

Polo-Like Kinase 2 Plays an Essential Role in Cytoprotection against MG132-Induced Proteasome Inhibition via Phosphorylation of Serine 19 in HSPB5

“…The bound antibodies on the membrane were detected by chemiluminescence with horseradish peroxidase (HRP)-conjugated secondary antibody (Jackson Immunoresearch Laboratories, PA, USA) and ImmunoStar Zeta detection reagents (Fujifilm Wako) on the Limited-STAGE (AMZ system science, Osaka, Japan). Applied protein were confirmed by immunoblotting with β-tubulin antibody, as described previously [ 50 ].…”