{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Jin X"],"funding":["China Agriculture Research System of MOF and MARA","Youth Fund of Qinghai Provincial Science and Technology Department"],"pagination":["812"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12465669"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["26(1)"],"pubmed_abstract":["<h4>Background</h4>A key factor used to evaluate the quality of meat is intramuscular fat (IMF) content, which has a strong association with the flavor of meat. To date, however, the influence of IMF content on the volatile profiles of ovine meat has not been clarified.<h4>Results</h4>We used headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) to study the aroma characteristics of low-IMF (L-IMF) and high-IMF (H-IMF) content in muscle tissue and to identify volatile compounds in L-IMF and H-IMF groups. Thirteen of 557 volatile compounds identified were significantly different between the groups (Odor Activity Values > 1, VIP values > 1), of which aldehydes, ketones, and esters were the predominant volatile compounds. We conducted RNA-seq analysis and "],"journal":["BMC genomics"],"pubmed_title":["Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep."],"pmcid":["PMC12465669"],"funding_grant_id":["2025-ZJ-912Q","CARS-39-35"],"pubmed_authors":["Jin X","Ma S","Zhang Y","Ma Y","Sun W"],"additional_accession":[]},"is_claimable":false,"name":"Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep.","description":"<h4>Background</h4>A key factor used to evaluate the quality of meat is intramuscular fat (IMF) content, which has a strong association with the flavor of meat. To date, however, the influence of IMF content on the volatile profiles of ovine meat has not been clarified.<h4>Results</h4>We used headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) to study the aroma characteristics of low-IMF (L-IMF) and high-IMF (H-IMF) content in muscle tissue and to identify volatile compounds in L-IMF and H-IMF groups. Thirteen of 557 volatile compounds identified were significantly different between the groups (Odor Activity Values > 1, VIP values > 1), of which aldehydes, ketones, and esters were the predominant volatile compounds. We conducted RNA-seq analysis and ","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Sep","modification":"2026-06-03T21:22:13.372Z","creation":"2026-05-01T03:10:59.871Z"},"accession":"S-EPMC12465669","cross_references":{"pubmed":["40999319"],"doi":["10.1186/s12864-025-11997-w"]}}