biostudies-literatureJin XChina Agriculture Research System of MOF and MARAYouth Fund of Qinghai Provincial Science and Technology Department812https://www.ebi.ac.uk/biostudies/studies/S-EPMC12465669biostudies-literatureUnknown26(1)<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 BMC genomicsIntegrated 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.PMC124656692025-ZJ-912QCARS-39-35Jin XMa SZhang YMa YSun WfalseIntegrated 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.<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 2025-01-01T00:00:00Z2025 Sep2026-06-03T21:22:13.372Z2026-05-01T03:10:59.871ZS-EPMC124656694099931910.1186/s12864-025-11997-w