{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T03:08:17Z","timestamp":1788923297393,"version":"build-2803163510"},"reference-count":58,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2024,9,25]],"date-time":"2024-09-25T00:00:00Z","timestamp":1727222400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Postgraduate Scientific Innovation Project of the Shaanxi University of Technology","award":["SLGYCX2445"],"award-info":[{"award-number":["SLGYCX2445"]}]},{"name":"Postgraduate Scientific Innovation Project of the Shaanxi University of Technology","award":["2024WZ-YBXM-40"],"award-info":[{"award-number":["2024WZ-YBXM-40"]}]},{"name":"Postgraduate Scientific Innovation Project of the Shaanxi University of Technology","award":["SLG2106"],"award-info":[{"award-number":["SLG2106"]}]},{"name":"Shaanxi Foreign Expert Service Project","award":["SLGYCX2445"],"award-info":[{"award-number":["SLGYCX2445"]}]},{"name":"Shaanxi Foreign Expert Service Project","award":["2024WZ-YBXM-40"],"award-info":[{"award-number":["2024WZ-YBXM-40"]}]},{"name":"Shaanxi Foreign Expert Service Project","award":["SLG2106"],"award-info":[{"award-number":["SLG2106"]}]},{"name":"Key Scientific Project of Shaanxi University of Technology","award":["SLGYCX2445"],"award-info":[{"award-number":["SLGYCX2445"]}]},{"name":"Key Scientific Project of Shaanxi University of Technology","award":["2024WZ-YBXM-40"],"award-info":[{"award-number":["2024WZ-YBXM-40"]}]},{"name":"Key Scientific Project of Shaanxi University of Technology","award":["SLG2106"],"award-info":[{"award-number":["SLG2106"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based lipidomics and GC-IMS. A total of 3145 fat metabolites were detected in male and female giant salamander tails, with the largest contributors being triglycerides (TGs, 840) and phosphatidylcholines (PCs, 383). Notably, the contents of PCs and TGs were greater in female tails than in male tails, and the levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also greater in the female group. Additionally, a total of 45 volatile components were detected, namely, 14 aldehydes, 14 alcohols, 9 ketones, 3 acids, 3 esters, 1 ether, and 1 amine. Alcohols (29.96% to 34.85%) and aldehydes (21.07% to 22.75%) were the predominant volatiles. Multivariate statistical analysis revealed 22 key differential fats and 26 differential odor substances as distinguishing labels between sexes. Correlation analysis revealed that the concentrations of triethylamine, dimethyl sulfide, ethanol-D, and 3-methyl butanal-D were significantly positively correlated with the concentrations of diglyceride (DG) (26:6e), cardiolipin (CL) (59:4), acylcarnitine (AcCa) (22:4), and triglyceride (TG) (52:10) (p &lt; 0.01). Threefold cross-validation revealed that the prediction accuracies of these differential lipids and volatile compounds for sex recognition via the random forest model were 100%. These findings might not only provide insight into the effects of sexes on the lipid and volatile profiles of giant salamander tails but also provide clues for their gender recognition.<\/jats:p>","DOI":"10.3390\/foods13193048","type":"journal-article","created":{"date-parts":[[2024,9,25]],"date-time":"2024-09-25T16:16:37Z","timestamp":1727280997000},"page":"3048","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (Andrias davidianus) Tails Revealed by Lipidomics and GC-IMS"],"prefix":"10.3390","volume":"13","author":[{"given":"Shibo","family":"Zhao","sequence":"first","affiliation":[{"name":"Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Key Laboratory of Bio-Resources of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinghong","family":"Yu","sequence":"additional","affiliation":[{"name":"Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linjie","family":"Xi","sequence":"additional","affiliation":[{"name":"Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Key Laboratory of Bio-Resources of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangdong","family":"Kong","sequence":"additional","affiliation":[{"name":"Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinjin","family":"Pei","sequence":"additional","affiliation":[{"name":"Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Key Laboratory of Bio-Resources of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pengfei","family":"Jiang","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5742-5446","authenticated-orcid":false,"given":"Ruichang","family":"Gao","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9838-3905","authenticated-orcid":false,"given":"Wengang","family":"Jin","sequence":"additional","affiliation":[{"name":"Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"Key Laboratory of Bio-Resources of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, China"},{"name":"SKL of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"989","DOI":"10.1126\/science.abb2375","article-title":"Giant salamanders: Farmed yet endangered","volume":"367","author":"Lu","year":"2020","journal-title":"Science"},{"key":"ref_2","first-page":"119","article-title":"Changes in Nutritional Quality during Processing of Giant Salamander Soup","volume":"38","author":"Ni","year":"2017","journal-title":"Food 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