1-Octen-3-ol makes an important contribution to meat flavor. The goal of this study was to identify the metabolic pathways of 1-octen-3-ol formation in meat. We found 218 metabolites associated with 1-octen-3-ol content in 20 samples of chicken meat, including mevalonic acid (positive correlation), corticosterone (negative correlation), and other lipids and lipid-like molecules. Among these 218 metabolites, 17 metabolites were differentially expressed in different 1-octen-3-ol content groups. Similarly, 37 genes were not only differentially expressed, but were significantly correlated with 1-octen-3-ol. The regulation of HSP90AA1, PTPN9, and other genes converted more mevalonic acid to 1-octen-3-ol. Meanwhile, mevalonic acid, a key material in the synthesis of cholesterol, caused a decrease in corticosterone content, affecting ZNF414 and KLF15 gene expression. These findings reveal the effect of cholesterol on 1-octen-3-ol content, as well as a positive regulation of mevalonic acid on the production of 1-octen-3-ol in chicken meat.

1-Octen-3-ol 对肉类风味做出了重要贡献。本研究的目的是确定肉类中 1-octen-3-ol 形成的代谢途径。我们在 20 个鸡肉样品中发现了 218 种与 1-octen-3-ol 含量相关的代谢物，包括甲羟戊酸（正相关）、皮质酮（负相关）以及其他脂质和类脂分子。在这 218 种代谢物中，17 种代谢物在不同的 1-octen-3-ol 含量组中差异表达。同样，37 个基因不仅差异表达，而且与 1-octen-3-ol 显着相关。HSP90AA1、PTPN9的调控和其他基因将更多的甲羟戊酸转化为 1-octen-3-ol。同时，合成胆固醇的关键物质甲羟戊酸导致皮质酮含量降低，影响ZNF414和KLF15基因表达。这些发现揭示了胆固醇对 1-octen-3-ol 含量的影响，以及甲羟戊酸对鸡肉中 1-octen-3-ol 产生的正向调节作用。