{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,25]],"date-time":"2026-10-25T03:21:19Z","timestamp":1792898479007,"version":"4.5.0"},"reference-count":47,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2025,6,22]],"date-time":"2025-06-22T00:00:00Z","timestamp":1750550400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011501","name":"Construction of Standardized Production System for Improving quality and efficiency of Tibetan sheep industry","doi-asserted-by":"publisher","award":["2022-NK-169"],"award-info":[{"award-number":["2022-NK-169"]}],"id":[{"id":"10.13039\/501100011501","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100011501","name":"Construction of Standardized Production System for Improving quality and efficiency of Tibetan sheep industry","doi-asserted-by":"publisher","award":["2022-NK-169-3"],"award-info":[{"award-number":["2022-NK-169-3"]}],"id":[{"id":"10.13039\/501100011501","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Research and Integration of Production Technology for Special Tibetan Sheep in High Saline and Alkaline Habita","award":["2022-NK-169"],"award-info":[{"award-number":["2022-NK-169"]}]},{"name":"Research and Integration of Production Technology for Special Tibetan Sheep in High Saline and Alkaline Habita","award":["2022-NK-169-3"],"award-info":[{"award-number":["2022-NK-169-3"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP) cooking were tested. The results indicated that APHP and HP cooking yielded the best sensory qualities, accounting for 26.15% and 25.51%, respectively. The HP group had the highest amino acid content at 34%, enhancing the meat\u2019s sweet taste due to alanine, glycine, arginine, and methionine. Among 40 detected fatty acids, the order of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and n-6\/n-3 content was AP &gt; APHP &gt; HPAP &gt; HP (p &lt; 0.05). An electronic tongue and nose identified aroma components across the four cooking methods. Similarities in aroma were observed among the samples after cooking, while significant differences were found in the aroma components between the AP group and the other three cooking methods (p &lt; 0.05). The gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS) and gas chromatography\u2013mass spectrometry (GC\u2013MS) analyses of the meat in the four groups indicated that there were significant differences in volatile compounds among meat cooked with different methods (p &lt; 0.05), with 56 and 365 flavor compounds detected by the two analytical techniques, respectively. Moreover, the GC\u2013MS results indicated that the flavor substance content in the HP group accounted for 30.80% among these four sample groups. This comprehensive analysis showed that high-pressure steaming could significantly improve the flavor quality of Tibetan sheep, providing a theoretical basis and empirical reference for the optimization of pre-treatment conditions and the processing of Tibetan sheep.<\/jats:p>","DOI":"10.3390\/foods14132181","type":"journal-article","created":{"date-parts":[[2025,6,23]],"date-time":"2025-06-23T04:50:05Z","timestamp":1750654205000},"page":"2181","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC\u2013IMS, and GC\u2013MS"],"prefix":"10.3390","volume":"14","author":[{"given":"Shipeng","family":"Ge","sequence":"first","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lijuan","family":"Han","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengzhen","family":"Hou","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenzhen","family":"Yuan","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6392-3513","authenticated-orcid":false,"given":"Linsheng","family":"Gui","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengnan","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chao","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyou","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baochun","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry, Qinghai Univerity, Xining 810016, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"147375","DOI":"10.1016\/j.gene.2023.147375","article-title":"Regulation Mechanism and Functional Verification of Key Functional Genes Regulating Muscle Development in Black Tibetan Sheep","volume":"868","author":"Wu","year":"2023","journal-title":"Gene"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1010","DOI":"10.1111\/jpn.13298","article-title":"Carcass Parameters and Meat Quality of Tibetan Sheep and Small-Tailed Han Sheep Consuming Diets of Low-Protein Content and Different Energy Yields","volume":"104","author":"Jiao","year":"2020","journal-title":"J. Anim. Physiol. Anim. Nutr."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"101019","DOI":"10.1016\/j.fochx.2023.101019","article-title":"Changes Provoked by Altitudes and Cooking Methods in Physicochemical Properties, Volatile Profile, and Sensory Characteristics of Yak Meat","volume":"20","author":"Zhu","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1081","DOI":"10.1016\/j.foodchem.2008.12.065","article-title":"Volatile Flavour Profile of Goat Meat Extracted by Three Widely Used Techniques","volume":"115","author":"Madruga","year":"2009","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.meatsci.2015.08.002","article-title":"Meat Flavor Precursors and Factors Influencing Flavor Precursors\u2014A Systematic Review","volume":"110","author":"Khan","year":"2015","journal-title":"Meat Sci."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.livsci.2016.09.007","article-title":"A Good Taste in the Meat, a Good Taste in the Mouth\u2014Animal Welfare as an Aspect of Pork Quality in Three European Countries","volume":"193","author":"Thorslund","year":"2016","journal-title":"Livest. Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1685","DOI":"10.1080\/07373937.2021.1875231","article-title":"Development of Flavor during Drying and Applications of Edible Mushrooms: A Review","volume":"39","author":"Zhang","year":"2021","journal-title":"Dry. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"109717","DOI":"10.1016\/j.foodres.2020.109717","article-title":"Variations of Volatile Flavour Compounds in Finger Citron (Citrus medica L. Var. sarcodactylis) Pickling Process Revealed by E-Nose, HS-SPME-GC-MS and HS-GC-IMS","volume":"138","author":"Chen","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1007\/978-1-4939-7643-0_9","article-title":"Untargeted GC-MS Metabolomics","volume":"Volume 1738","author":"Papadimitropoulos","year":"2018","journal-title":"Metabolic Profiling"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"860","DOI":"10.1016\/j.foodchem.2015.09.097","article-title":"Effect of Hot Air Drying on Volatile Compounds of Flammulina velutipes Detected by HS-SPME-GC-MS and Electronic Nose","volume":"196","author":"Yang","year":"2016","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"109551","DOI":"10.1016\/j.foodcont.2022.109551","article-title":"Effect of Two Types of Thermal Processing Methods on the Aroma and Taste Profiles of Three Commercial Plant-Based Beef Analogues and Beef by GC-MS, E-Nose, E-Tongue, and Sensory Evaluation","volume":"146","author":"Zhang","year":"2023","journal-title":"Food Control"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Duan, S., Tang, X., Li, W., and Huang, X. (2023). Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS. Molecules, 28.","DOI":"10.3390\/molecules28041726"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"101411","DOI":"10.1016\/j.fochx.2024.101411","article-title":"Insights into the Effects of Saline Forage on the Meat Quality of Tibetan Sheep by Metabolome and Multivariate Analysis","volume":"22","author":"Ma","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"131611","DOI":"10.1016\/j.foodchem.2021.131611","article-title":"Effects of Different Feeding Regimes on Muscle Metabolism and Its Association with Meat Quality of Tibetan Sheep","volume":"374","author":"Zhang","year":"2022","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Yufei, Y., Pan, L., Jia, C., Guofei, W., Hongqiang, R., Ling, W., Hongzhao, L., Wenxian, Z., and Tao, Z. (2024). Using Untargeted Metabolomics and GC-IMS to Analysis the Influence of Fat Distribution on the Flavor Formation of Bacon. Food Biosci., 59.","DOI":"10.1016\/j.fbio.2024.103986"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"115374","DOI":"10.1016\/j.lwt.2023.115374","article-title":"Optimization of Volatile Compound Extraction on Cooked Meat Using HS-SPME-GC-MS, and Evaluation of Diagnosis to Meat Species Using Volatile Compound by Multivariate Data Analysis","volume":"188","author":"Ahamed","year":"2023","journal-title":"LWT"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Xu, X., Bi, K., Wu, G., Yang, P., Li, H., Jia, W., and Zhang, C. (2024). The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin. Foods, 13.","DOI":"10.3390\/foods13050702"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Wang, Y., He, Y., Liu, Y., and Wang, D. (2022). Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV. Foods, 12.","DOI":"10.3390\/foods12010059"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Bi, J., Li, Y., Yang, Z., Lin, Z., Chen, F., Liu, S., and Li, C. (2022). Effect of Different Cooking Times on the Fat Flavor Compounds of Pork Belly. J. Food Biochem., 46.","DOI":"10.1111\/jfbc.14184"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"105458","DOI":"10.1016\/j.jfca.2023.105458","article-title":"Characterization and Discrimination of the Flavor Profiles of Chinese Indigenous Sheep Breeds via Electronic Sensory, Smart Instruments and Chemometrics","volume":"122","author":"Xiang","year":"2023","journal-title":"J. Food Compos. Anal."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Hoti, G., Matencio, A., Rubin Pedrazzo, A., Cecone, C., Appleton, S.L., Khazaei Monfared, Y., Caldera, F., and Trotta, F. (2022). Nutraceutical Concepts and Dextrin-Based Delivery Systems. Int. J. Mol. Sci., 23.","DOI":"10.3390\/ijms23084102"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Stoiloudis, P., Kesidou, E., Bakirtzis, C., Sintila, S.-A., Konstantinidou, N., Boziki, M., and Grigoriadis, N. (2022). The Role of Diet and Interventions on Multiple Sclerosis: A Review. Nutrients, 14.","DOI":"10.3390\/nu14061150"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Cerf, M.E. (2018). Cardiac Glucolipotoxicity and Cardiovascular Outcomes. Medicina, 54.","DOI":"10.3390\/medicina54050070"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1038\/s41423-021-00781-x","article-title":"Diet, Lipids, and Antitumor Immunity","volume":"19","author":"Prendeville","year":"2022","journal-title":"Cell. Mol. Immunol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1186\/s12944-022-01685-z","article-title":"The Effects of Coconut Oil on the Cardiometabolic Profile: A Systematic Review and Meta-Analysis of Randomized Clinical Trials","volume":"21","author":"Duarte","year":"2022","journal-title":"Lipids Health Dis."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"132629","DOI":"10.1016\/j.foodchem.2022.132629","article-title":"Insight into the Effect of Frozen Storage on the Changes in Volatile Aldehydes and Alcohols of Marinated Roasted Beef Meat: Potential Mechanisms of Their Formation","volume":"385","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2","DOI":"10.2174\/1874609812666190311160754","article-title":"Brain Ageing, Cognition and Diet: A Review of the Emerging Roles of Food-Based Nootropics in Mitigating Age-Related Memory Decline","volume":"12","author":"Onaolapo","year":"2019","journal-title":"Curr. Aging Sci."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Jachimowicz, K., Winiarska-Mieczan, A., and Tomaszewska, E. (2022). The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat. Animals, 12.","DOI":"10.3390\/ani12091054"},{"key":"ref_29","first-page":"201","article-title":"An Overview of the Modulatory Effects of Oleic Acid in Health and Disease","volume":"13","author":"Peghini","year":"2013","journal-title":"Mini Rev. Med. Chem."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Wu, H., Ganguly, S., and Tollefsbol, T.O. (2022). Modulating Microbiota as a New Strategy for Breast Cancer Prevention and Treatment. Microorganisms, 10.","DOI":"10.3390\/microorganisms10091727"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Ma, Y., Han, L., Hou, S., Gui, L., Sun, S., Yuan, Z., Yang, C., Wang, Z., and Yang, B. (2024). Fatty Acids and Volatile Flavor Components of Adipose Tissue from Local Tibetan Sheep in Qinghai with Dietary Supplementation of Palm Kernel Meal (PKM). Animals, 14.","DOI":"10.3390\/ani14142113"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"131933","DOI":"10.1016\/j.foodchem.2021.131933","article-title":"Characterization of the Aroma Profiles of Oolong Tea Made from Three Tea Cultivars by Both GC-MS and GC-IMS","volume":"376","author":"Guo","year":"2021","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"129107","DOI":"10.1016\/j.foodchem.2021.129107","article-title":"Contribution of Autochthonous Microbiota Succession to Flavor Formation during Chinese Fermented Mandarin Fish (Siniperca chuatsi)","volume":"348","author":"Shen","year":"2021","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"112191","DOI":"10.1016\/j.foodres.2022.112191","article-title":"The Identification of Three Phospholipid Species Roles on the Aroma Formation of Hot-Air-Dried Shrimp (Litopenaeus vannamei) by Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography- Mass Spectrometry","volume":"162","author":"Zheng","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_35","unstructured":"Dikeman, M. (2024). Cooking of Meat | Maillard Reaction and Browning. Encyclopedia of Meat Sciences, Elsevier. [3rd ed.]."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1145","DOI":"10.1007\/s12562-015-0921-4","article-title":"Effect of Storage Period before Reheating on the Volatile Compound Composition and Lipid Oxidation of Steamed Meat of Yellowtail Seriola quinqueradiata","volume":"81","author":"Tanimoto","year":"2015","journal-title":"Fish. Sci."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Xu, N., Lai, Y., Shao, X., Zeng, X., Wang, P., Han, M., and Xu, X. (2023). Different Analysis of Flavors among Soft-Boiled Chicken: Based on GC-IMS and PLS-DA. Food Biosci., 56.","DOI":"10.1016\/j.fbio.2023.103243"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"131103","DOI":"10.1016\/j.foodchem.2021.131103","article-title":"Changes in Volatile Flavor of Yak Meat during Oxidation Based on Multi-Omics","volume":"371","author":"Huang","year":"2022","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.meatsci.2018.02.016","article-title":"Analysis of Volatile Compounds in Chinese Dry-Cured Hams by Comprehensive Two-Dimensional Gas Chromatography with High-Resolution Time-of-Flight Mass Spectrometry","volume":"140","author":"Wang","year":"2018","journal-title":"Meat Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"110222","DOI":"10.1016\/j.foodres.2021.110222","article-title":"GC \u00d7 GC-ToF-MS and GC-IMS Based Volatile Profile Characterization of the Chinese Dry-Cured Hams from Different Regions","volume":"142","author":"Li","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Sun, W., Ji, H., Zhang, D., Zhang, Z., Liu, S., and Song, W. (2022). Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures. Foods, 11.","DOI":"10.3390\/foods11213532"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"138850","DOI":"10.1016\/j.foodchem.2024.138850","article-title":"Effects of Seasoning Addition and Cooking Conditions on the Formation of Free and Protein-Bound Heterocyclic Amines and Advanced Glycation End Products in Braised Lamb","volume":"446","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Chen, H., Wu, Y., Wang, J., Hong, J., Tian, W., Zhao, D., Sun, J., Huang, M., Li, H., and Zheng, F. (2022). Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation. Foods, 11.","DOI":"10.3390\/foods11070998"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Cal\u00f2, F., Girelli, C.R., Wang, S.C., and Fanizzi, F.P. (2022). Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches. Foods, 11.","DOI":"10.3390\/foods11010113"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Vald\u00e9s Garc\u00eda, A., S\u00e1nchez Romero, R., Juan Polo, A., Prats Moya, S., Maestre P\u00e9rez, S.E., and Beltr\u00e1n Sanahuja, A. (2021). Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification. Foods, 10.","DOI":"10.3390\/foods10071611"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"140954","DOI":"10.1016\/j.foodchem.2024.140954","article-title":"Comprehensive Foodomics Analysis Reveals Key Lipids Affect Aroma Generation in Beef","volume":"461","author":"Zhou","year":"2024","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"2858","DOI":"10.1111\/all.14366","article-title":"Metabolic Shift Favoring C18:0 Ceramide Accumulation in Obese Asthma","volume":"75","author":"Choi","year":"2020","journal-title":"Allergy"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/13\/2181\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:56:34Z","timestamp":1760032594000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/13\/2181"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6,22]]},"references-count":47,"journal-issue":{"issue":"13","published-online":{"date-parts":[[2025,7]]}},"alternative-id":["foods14132181"],"URL":"https:\/\/doi.org\/10.3390\/foods14132181","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6,22]]}}}