Beef Flavor Compounds with Oregano Oil Supplementation from 27 Cattle

27 Pingliang red cattle were divided into three dietary groups to study the effect of oregano essential oil on beef flavor. The analysis identified 36 volatile compounds using gas chromatography-ion mobility spectrometry and measured non-volatile substances like amino acids and nucleotides. This dataset, last updated in May 2026, provides a theoretical basis for using oregano oil as a natural additive to improve beef flavor quality.

Use Cases

• Modeling the relationship between dietary oregano oil and umami amino acid content based on the described supplementation levels.
• Identifying key volatile flavor contributors in beef based on the six compounds (e.g., octanal, pentanal) highlighted in the study.
• Comparing flavor profiles across control and treatment groups based on the analysis of aldehydes, alcohols, and ketones.
• Investigating the impact of natural plant additives on meat quality metrics like flavor-related nucleotides mentioned in the description.

Strengths

• Experimental design includes a control group and two treatment groups with defined oregano oil doses (130 mg/d and 260 mg/d).
• Analysis employed specific instruments (electronic nose and GC-IMS) for volatile compound detection.
• Results quantify specific changes, such as increased umami and sweet amino acids and the identification of 36 volatile compounds.

Limitations

• Dataset is very small at 19.9 KB, indicating limited scope.
• Row count and column-level documentation are unknown, requiring manual inspection after download.
• Data is contained within a DOCX file, which may require extraction or conversion for analysis.

Provenance

Source

figshare

Collection Method

Data likely originates from a controlled feeding experiment with 27 cattle, followed by laboratory analysis.

Freshness

Last updated 2026-05-07 05:41:08; freshness should be verified.

Geography

Study involved Pingliang red cattle; specific geographic location is not detailed.