Gut Microbiota and Lipid Metabolism: Impacts on Lamb Flavor Precursors
Xiao Chang, Hai Xiang, Shengru Wu, Lili Fan, Yi Fang, Rongzhen Zhong
Abstract
Lamb's unique flavor comes from the accumulation of various flavor precursors. These precursors are formed through interactions between the gastrointestinal microbiota and lipid metabolism. They include both volatile and non-volatile compounds, such as fatty acids, amino acids, and other metabolites. These compounds are produced through complex microbial and metabolic processes. This review, based on research up to August 2025, analyzes the characteristics and sources of lamb flavor. It highlights how the gastrointestinal microbiota and lipid metabolism play a key role in the formation of flavor precursors. Important processes, like microbial hydrogenation, microbial fatty acid synthesis, and microbial modulation of precursor matrices, are crucial in shaping lamb's flavor profile. Understanding these microbial and metabolic pathways provides valuable insights. These insights can help improve lamb flavor by controlling microbial populations and metabolic processes. This knowledge is also essential for refining lamb production practices and processing technologies. Improving our understanding of how flavor develops offers new ways to enhance lamb product quality. Finally, the review points out key areas for future research to further advance our knowledge of lamb flavor enhancement.