Electronic nose, flavoromics, and lipidomics reveal flavor changes in longissimus thoracis of fattening Saanen goats by dietary Allium mongolicum regel flavonoids

of fattening Saanen dairy goats. Sixteen characteristic volatile compounds were identified as contributors to lamb aroma in the AMRF group. A total of 2014 lipid compounds were quantified with high accuracy, and 26 were identified as key contributors to lamb flavor formation in the AMRF group. Correlation studies revealed that flavor regulation in goat meat was associated with direct AMRF-mediated modulation of lipid synthesis and degradation. It was also linked to indirect modulation of auto-oxidation of unsaturated fatty acid chains in phospholipid molecules, reduced by the intrinsic antioxidant action of AMRF. This dual action exerted a positive influence on goat meat flavor.