Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle
Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle
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Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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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...
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Full title
Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle
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TN_cdi_doaj_primary_oai_doaj_org_article_fda0eae9b06243e88e64f27824bf45c2
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_fda0eae9b06243e88e64f27824bf45c2
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ISSN
2218-1989
E-ISSN
2218-1989
DOI
10.3390/metabo11040203
