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

Abstract

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.

Comparison of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts

“…In this study, the glucose content was measured in muscle tissue. Notably, DMHF is detected in the intracellular fat of Japanese black cattle after heat processing (Ueda et al, 2021). Moreover, Vasta et al (2012) identified DMHF in the fat of grazed lamb and hypothesized that reducing sugars accumulated in adipose tissue affect its generation.…”

Gene Expression Analysis Provides New Insights into the Mechanism of Intramuscular Fat Formation in Japanese Black Cattle

“…Musculus longissimus lumborum was paraffin-embedded and sectioned at a 5-µm thickness, as described previously [17]. Paraffin sections were deparaffinized with a lemosol solution (Fujifilm Wako Chemicals, Osaka, Japan).…”

The Effect of the Feeding System on Fat Deposition in Yak Subcutaneous Fat

“…Metabolites are the end product of gene expression, and the main metabolites in adipose tissue belong to lipids. Lipidomics can systematically analyze the changes in lipid composition in organisms [ 21 ] and has been successfully applied to exploring the fat characterization in cattle [ 22 , 23 ], dairy cattle [ 24 ], goats [ 25 ] and pigs [ 26 ]. The differential lipids in yak shanks and flanks have also been revealed by lipidomics approaches [ 27 ].…”