Linking aroma precursors and volatile compounds to authenticate Dongxiang tribute sheep meat

Dongxiang tribute sheep meat is valued for its unique flavor, owing to the distinctive geographical environment and breed characteristics. This study systematically compared the meat quality, volatile compounds, and precursors (fatty acids and free amino acids) in the supraspinatus (SM), longissimus dorsi (LD), and biceps femoris (BF) muscles. The findings revealed that the SM contained elevated concentrations of unsaturated fatty acids (e.g., C18:2n6c and C20:3n3), along with flavor-enhancing amino acids, including lysine and glutamine. Moreover, HS-SPME-GC-MS identified 45 key volatile compounds (rOAV≥1) across the three cuts. O2PLS analysis showed that C18:1n9c, C20:3n3, histidine and lysine were closely linked with the generation of key flavor compounds. According to multivariate statistical analysis Thr, Val, C18:3n3, C20:3n6, 1-Heptanol and (2E, 4Z) -2,4-Decadienal could be discriminative compounds explaining muscle-originated differences in flavor profiles. These findings enable precise lamb muscle identification, guiding the development and high-value use of regional specialty lamb products. This study provides the first integrated flavoromic and chemometric approach to authenticate Dongxiang Tribute sheep meat based on biochemical markers.