Integrated volatilomics and lipidomics reveal aroma-related volatile and lipidomic changes associated with Enterococcus faecalis JM263 supplementation in yak meat.

Lipid composition is closely associated with meat aroma formation, yet the associations between probiotic supplementation and aroma-related profiles in yak meat remain unclear. Here, an integrated analysis combining electronic nose, volatilomics, and lipidomics was performed to investigate the association of Enterococcus faecalis JM263 supplementation with aroma-related changes in yak meat. The electronic nose revealed distinct instrumental aroma profiles between groups. GC-MS and LC-MS/MS screening yielded 24 exploratory candidate differential volatile features and 60 exploratory candidate differential lipids. E. faecalis JM263 supplementation was associated with changes in aldehydes, ketones, esters, hydrocarbons, terpenoids, and lipid metabolic features. Five FDR-supported lipid features, including PE(16,1_17,1), PE(17,0_18,1), PA(18,0_18,1), LNAPE(18,1/N-17,0), and PE(16,0_22,4), were identified. Mantel analysis revealed exploratory associations between electronic nose responses and volatile or lipid profiles. These findings provide exploratory insights into supplementation-associated changes in aroma-related volatile profiles and lipid metabolic features in yak meat.