Abstract
[Objective] To elucidate the regional differences and metabolic regulatory mechanisms of the flavor quality of Qula from different production areas of Xizang. [Methods] Qula from six production areas in Xizang, including Ali, Chamdo, Lhasa, Shigatse, Shannan, and Nagqu, were used as the research subjects. Multi -omics techniques, including electronic nose, gas chromatography -mass spectrometry (GC-MS), and liquid chromatography -mass spectrometry (LC-MS), were combined to systematically analyze the physicochemical quality, volatile flavor components, and differential metabolites of the samples. [Results] The fat content of Qula from the Ali production area was significantly higher than that from the other production areas, and its overall odor and flavor profile differed significantly from those of the other regions. Carboxylic acids were the predominant volatile flavor compounds in Qula. Six common core characteristic flavor compounds were identified in Qula from the four production areas of Chamdo, Shigatse, Shannan, and Nagqu:heptanal, nonanal, (E)-2-nonenal, 1-octen -3-ol, ethyl hexanoate, and ethyl octanoate. Metabolomic analysis indicated that oleic acid, lysine, and δ-decalactone were key metabolites regulating flavor differences in Qula, among which oleic acid was an important precursor for the synthesis of characteristic aldehydic flavor compounds in Qula. [Conclusion] Significant regional variations exist in the flavor quality of Qula from different production areas of Xizang, primarily resulting from differences in lipid oxidation and amino acid metabolism.
Publication Date
11-3-2026
First Page
1
Last Page
12
DOI
10.13652/j.spjx.1003.5788.2026.80549
Recommended Citation
Bei, Xue; Qun, Huang; Yang, Wang; Chuanting, Li; Yidan, Zhang; and Zhengyang, Hao
(2026)
"Characteristic flavors and key metabolites of Qula from different production areas of Xizang,"
Food and Machinery: Vol. 42:
Iss.
10, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2026.80549
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/1
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