Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization.

ABSTRACT: Lipids are crucial determinants of the flavor and nutritional quality of meat. However, a deep understanding of how specific fatty acids direct the formation of key aroma compounds during thermal processing remains a challenge. This study employed an innovative fatty acidomics approach combined with HS-SPME-GC-TOFMS to systematically investigate the relationship between the lipid composition of six beef cuts (with three biological replicates per cut) and the volatile aroma profiles generated upon roasting. Multivariate statistics and correlation network analysis revealed that ultra-long-chain saturated fatty acids (C21:0, C22:0) showed strong positive correlations with fruity and cheesy aroma-related ketones (2-octanone, 2-heptanone), while the monounsaturated fatty acid C18:1n9c was signi

SUBMITTER: Wang N 

PROVIDER: S-EPMC12908179 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature