Characterization of breed-specific volatile flavor compounds in mutton based on multi-omics and machine learning

• A comprehensive characterization of volatile flavour compounds and lipid profiles in mutton. • Total 13 discriminative biomarkers were identified using machine learning models. • CerP, TG, PC and PE play significant roles in the formation of the flavor in mutton. • Provide valuable knowledge for the selection of health-beneficial mutton. Mutton flavor plays a pivotal role in consumer preference, yet the features defining its flavor profiles among indigeneous goat breeds remain insufficiently characterized. This study aimed to elucidate the volatile compounds and lipid profiles that differentiate Huai goat (HG) and Funiu White goat (FWG) meat using combined volatilomics and untargeted lipidomics, while also investigating potential correlations between these molecular components. Ten machine learning (ML) models were employed to identify potential biomarkers for mutton source discrimination. Comparative analysis revealed that HG exhibited significantly higher shearing force and intramuscular fat (IMF) content, while FWG displayed lower pH 24h ( P < 0.01). Volatile metabolomics profiling detected a total of 834 volatile compounds, of which 43 known differential volatile compounds (DVCs) (VIP ≥ 1, P < 0.05) were identified as the main contributors to the distinct flavor characteristics between the two goat breeds. Lipidomics analysis identified 2,490 lipid metabolites, which were systematically classified into 37 categories, among which 106 differential lipid molecules (DLMs) (VIP ≥ 1, P < 0.05) were the main flavor precursors, primarily derived from phosphatidylethanolamine (PE) and phosphatidylcholine (PC). Furthermore, machine learning models identified a robust panel of 13 discriminative biomarkers (six volatile compounds and seven lipid metabolites) for precise mutton source differentiation. These findings provide a comprehensive characterization of the volatilomic and lipidomic signatures of HG and FWG mutton, offering valuable insights for the precise authentication of Chinese indigenous mutton varieties.