The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration
The effect of salinity on taste and odor characteristics of Pacific oyster (Crassostrea gigas) during depuration was investigated in this study. In combination with free amino acids (FAAs), 5ʹ-nucleotides, and organic acids, electronic tongues were measured to evaluate the changes in taste-related c...
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ftpubmed:oai:pubmedcentral.nih.gov:9743157 2023-05-15T15:57:47+02:00 The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration Chen, Lipin Zhang, Hongwei Shi, Haohao Xue, Changhu Wang, Qi Yu, Fanqianhui Xue, Yong Wang, Yuming Li, Zhaojie 2022-10-20 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743157/ https://doi.org/10.1016/j.fochx.2022.100485 en eng Elsevier http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743157/ http://dx.doi.org/10.1016/j.fochx.2022.100485 © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). CC-BY-NC-ND Food Chem X Research Article Text 2022 ftpubmed https://doi.org/10.1016/j.fochx.2022.100485 2022-12-18T02:02:48Z The effect of salinity on taste and odor characteristics of Pacific oyster (Crassostrea gigas) during depuration was investigated in this study. In combination with free amino acids (FAAs), 5ʹ-nucleotides, and organic acids, electronic tongues were measured to evaluate the changes in taste-related compounds. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose were used to analyze the odor compounds of C. gigas at different depuration salinities. The results showed that bitter substances in C. gigas significantly decreased as salinity decreased. The equivalent umami concentration (EUC) was highest at a salinity of 29 g/L. The GC-IMS results were consistent with the electronic-nose test results. After low-salinity depuration, aldehyde and ketone levels were significantly reduced, and furan concentrations increased. In addition, multivariate analysis was used to determine the correlation between each component and flavor profile differences due to depuration at various salinities. Overall, salinity of 29 g/L could be optimal for oyster depuration. Text Crassostrea gigas Pacific oyster PubMed Central (PMC) Pacific Food Chemistry: X 16 100485 |
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Research Article Chen, Lipin Zhang, Hongwei Shi, Haohao Xue, Changhu Wang, Qi Yu, Fanqianhui Xue, Yong Wang, Yuming Li, Zhaojie The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration |
topic_facet |
Research Article |
description |
The effect of salinity on taste and odor characteristics of Pacific oyster (Crassostrea gigas) during depuration was investigated in this study. In combination with free amino acids (FAAs), 5ʹ-nucleotides, and organic acids, electronic tongues were measured to evaluate the changes in taste-related compounds. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose were used to analyze the odor compounds of C. gigas at different depuration salinities. The results showed that bitter substances in C. gigas significantly decreased as salinity decreased. The equivalent umami concentration (EUC) was highest at a salinity of 29 g/L. The GC-IMS results were consistent with the electronic-nose test results. After low-salinity depuration, aldehyde and ketone levels were significantly reduced, and furan concentrations increased. In addition, multivariate analysis was used to determine the correlation between each component and flavor profile differences due to depuration at various salinities. Overall, salinity of 29 g/L could be optimal for oyster depuration. |
format |
Text |
author |
Chen, Lipin Zhang, Hongwei Shi, Haohao Xue, Changhu Wang, Qi Yu, Fanqianhui Xue, Yong Wang, Yuming Li, Zhaojie |
author_facet |
Chen, Lipin Zhang, Hongwei Shi, Haohao Xue, Changhu Wang, Qi Yu, Fanqianhui Xue, Yong Wang, Yuming Li, Zhaojie |
author_sort |
Chen, Lipin |
title |
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration |
title_short |
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration |
title_full |
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration |
title_fullStr |
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration |
title_full_unstemmed |
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration |
title_sort |
flavor profile changes of pacific oysters (crassostrea gigas) in response to salinity during depuration |
publisher |
Elsevier |
publishDate |
2022 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743157/ https://doi.org/10.1016/j.fochx.2022.100485 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas Pacific oyster |
genre_facet |
Crassostrea gigas Pacific oyster |
op_source |
Food Chem X |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743157/ http://dx.doi.org/10.1016/j.fochx.2022.100485 |
op_rights |
© 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.fochx.2022.100485 |
container_title |
Food Chemistry: X |
container_volume |
16 |
container_start_page |
100485 |
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1766393485813874688 |