Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,” “fishy,” and “metallic” were identified as sensory attribute...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000111 |
| _version_ | 1797868303282077696 |
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| author | Li Liu Yuanhui Zhao Shixue Lu Yihuan Liu Xinxing Xu Mingyong Zeng |
| author_facet | Li Liu Yuanhui Zhao Shixue Lu Yihuan Liu Xinxing Xu Mingyong Zeng |
| author_sort | Li Liu |
| collection | DOAJ |
| description | To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,” “fishy,” and “metallic” were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, (E)-2-pentenal, heptanal, (E)-2-hexenal, 4-octanone, (E)-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, (E)-2-nonenal, and (E, Z)-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, (E)-4-heptenal, and (E)-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products. |
| first_indexed | 2024-04-09T23:53:48Z |
| format | Article |
| id | doaj.art-ab9619b8e1a3442f8b227841888de92b |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:48Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ab9619b8e1a3442f8b227841888de92b2023-03-17T04:34:17ZengElsevierFood Chemistry: X2590-15752023-03-0117100569Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)Li Liu0Yuanhui Zhao1Shixue Lu2Yihuan Liu3Xinxing Xu4Mingyong Zeng5College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, ChinaCorresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, ChinaCorresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, ChinaTo investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,” “fishy,” and “metallic” were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, (E)-2-pentenal, heptanal, (E)-2-hexenal, 4-octanone, (E)-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, (E)-2-nonenal, and (E, Z)-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, (E)-4-heptenal, and (E)-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.http://www.sciencedirect.com/science/article/pii/S2590157523000111OysterEnzymatic hydrolysisMetabolomicsFlavor formation |
| spellingShingle | Li Liu Yuanhui Zhao Shixue Lu Yihuan Liu Xinxing Xu Mingyong Zeng Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) Food Chemistry: X Oyster Enzymatic hydrolysis Metabolomics Flavor formation |
| title | Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) |
| title_full | Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) |
| title_fullStr | Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) |
| title_full_unstemmed | Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) |
| title_short | Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) |
| title_sort | metabolomics investigation on the volatile and non volatile composition in enzymatic hydrolysates of pacific oyster crassostrea gigas |
| topic | Oyster Enzymatic hydrolysis Metabolomics Flavor formation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523000111 |
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