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...
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ftdoajarticles:oai:doaj.org/article:ab9619b8e1a3442f8b227841888de92b 2023-05-15T15:58:39+02:00 Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) Li Liu Yuanhui Zhao Shixue Lu Yihuan Liu Xinxing Xu Mingyong Zeng 2023-03-01T00:00:00Z https://doi.org/10.1016/j.fochx.2023.100569 https://doaj.org/article/ab9619b8e1a3442f8b227841888de92b EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S2590157523000111 https://doaj.org/toc/2590-1575 2590-1575 doi:10.1016/j.fochx.2023.100569 https://doaj.org/article/ab9619b8e1a3442f8b227841888de92b Food Chemistry: X, Vol 17, Iss , Pp 100569- (2023) Oyster Enzymatic hydrolysis Metabolomics Flavor formation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 article 2023 ftdoajarticles https://doi.org/10.1016/j.fochx.2023.100569 2023-03-19T01:29:34Z 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. Article in Journal/Newspaper Crassostrea gigas Pacific oyster Directory of Open Access Journals: DOAJ Articles Pacific Food Chemistry: X 17 100569 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Oyster Enzymatic hydrolysis Metabolomics Flavor formation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
spellingShingle |
Oyster Enzymatic hydrolysis Metabolomics Flavor formation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 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) |
topic_facet |
Oyster Enzymatic hydrolysis Metabolomics Flavor formation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
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. |
format |
Article in Journal/Newspaper |
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 |
title |
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_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_sort |
metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of pacific oyster (crassostrea gigas) |
publisher |
Elsevier |
publishDate |
2023 |
url |
https://doi.org/10.1016/j.fochx.2023.100569 https://doaj.org/article/ab9619b8e1a3442f8b227841888de92b |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas Pacific oyster |
genre_facet |
Crassostrea gigas Pacific oyster |
op_source |
Food Chemistry: X, Vol 17, Iss , Pp 100569- (2023) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S2590157523000111 https://doaj.org/toc/2590-1575 2590-1575 doi:10.1016/j.fochx.2023.100569 https://doaj.org/article/ab9619b8e1a3442f8b227841888de92b |
op_doi |
https://doi.org/10.1016/j.fochx.2023.100569 |
container_title |
Food Chemistry: X |
container_volume |
17 |
container_start_page |
100569 |
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1766394426999963648 |