基于代谢组学探究简阳羊肉汤风味形成机制.docxVIP

基于代谢组学探究简阳羊肉汤风味形成机制

关键词：代谢组学；简阳羊肉汤；风味形成；主成分分析；偏最小二乘法

Abstract:ThispaperaimstoexploretheformationmechanismoftheflavorofJianyanglambsoupthroughmetabolomics.Metabolomics,asanewinterdisciplinaryresearchmethod,canrevealthecompositionandchangesofmetabolicsubstancesinbiologicalsystems,providinganewperspectiveforunderstandingfoodflavors.Thispaperfirstoutlinesthehistoricalbackground,culturalvalue,andinternationalrecognitionofJianyanglambsoup,thenintroducestheprinciples,applications,andimportanceofmetabolomicsinflavorstudies.Next,t