Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach.

ABSTRACT: The development of desirable flavor in processed lamb remains a significant challenge for the meat industry. This study aimed to investigate the effects of ultrasound-assisted vacuum tumbling (UVT) on the flavor characteristics of lamb using a combined analytical approach of flavoromics, lipidomics, and metabolomics. The results indicated that UVT significantly expedited the degradation and subsequent oxidation of crucial flavor precursors, including phospholipid metabolites (phosphatidylethanolamine, phosphatidylserine, cytidine diphosphate-diglyceride, phosphatidylcholine, and lysophosphatidylcholine), glyceride metabolites (triacylglycerols), nucleotide metabolites (inosine monophosphate and guanosine monophosphate), and amino acid metabolites (L-glutamine). This acceleration was associ

SUBMITTER: Xu C 

PROVIDER: S-EPMC12664055 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature