The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration

Chen, Lipin; Zhang, Hongwei; Shi, Hao‐Hao; Xue, Changhu; Wang, Qi; Yu, Fanqianhui; Xue, Yong; Wang, Yuming; Li, Zhaojie

doi:10.1016/j.fochx.2022.100485

Cited by 13 publications

(17 citation statements)

References 41 publications

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“…Owing to the low flavor thresholds of aldehydes, increasing concentrations of such compounds might cause unpleasant smells to C. gigas. The production of ketones was related to the thermal oxidation and degradation of unsaturated fatty acids and the protein metabolism [ 2 ]. In this study, the levels of most ketones, including 2-cyclohexenone, nonan-2-one, 1-octen-3-one, and 4-Methyl-2-pentanone, in the experimental groups were higher than that in the control group.…”

Section: Resultsmentioning

confidence: 99%

“…Aspartic acid (Asp) and glutamic acid (Glu) were MSG-like compounds that imparted aquatic products with an umami flavor [ 2 ]. The contents of Asp significantly decreased ( p < 0.05), while the level of glutamate increased after 1, 10, and 100 mg/L MP treatment compared with the control; however, no significant variance was observed in the total amounts of Glu and Asp.…”

Section: Resultsmentioning

confidence: 99%

“…Marine bivalves are known for their exceptional nutritional value, owing to their chemical composition, among which oysters are recognized as being significant bivalves [ 1 ] Globally, oyster is the largest cultured bivalve mollusk, and the world’s capture production of oysters is about 134 tons per year, while its global aquaculture production totaled 643,500 tons in 2020 [ 2 ]. Oysters serve as exceptional reservoirs of premium nutrients, encompassing proteins, polysaccharides, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), amino acids, and bioactive compounds [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Gas chromatography–ion mobility spectrometry (GC-IMS) is a potent method used to separate and detect volatile organic compounds (VOCs), which offers numerous advantages, including exceptional sensitivity, rapid response time, simplicity in operation, and affordability [ 19 ]. GC-IMS has been widely used to analyze and identify the VOCs, including aldehydes, esters, alcohols, and ketones, in marine products, such as shrimp, tuna, and oysters [ 2 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Liu,

Teng,

Chen

et al. 2024

Foods

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Microplastics have been an emerging threat to filtering species and the ingestion and impacts of microplastics on oysters are a cause for concern. However, much remains unknown about the effects of microplastics on flavor-related biomarkers in oysters. Herein, a laboratory microplastic exposure with concentrations of 1, 10, and 100 mg/L for 15 days was performed to investigate the impacts of microplastics on the flavor parameters of oysters. Exposure to microplastics changed the odor characteristics of oysters. Microplastic exposure had minor effects on the fatty acid composition; however, significant alterations in free amino acids and nucleotides were observed under the 1 and 10 mg/L exposure groups, respectively. The overall results indicated 10 mg/L of microplastic exposure significantly increased the equivalent umami value of oysters. These findings stressed the effects of microplastics on oysters and would be an important reference for the assessment of the potential risks associated with microplastics in marine edible species.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Liu,

Teng,

Chen

et al. 2024

Foods

Self Cite

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“…However, traditional odor analysis methods have limitations in the extraction, separation, and quantification of volatile compounds in fermented milk. Gas chromatography-ion mobility spectrometry (GC-IMS) has emerged as a new technology for accurate quantitative and qualitative analysis of volatile flavor compounds in food [ 16 ], yet its application in exploring the influence of milk fat on the volatile compounds in dairy products is limited [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Tan,

Tian,

Tao

et al. 2024

Molecules

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Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural properties of fermented milk. The research revealed that an increase in milkfat content significantly improved the water-holding capacity, syneresis, color, hardness, springiness, gumminess, and chewiness of fermented milk, while showing minimal changes in pH and total titratable acidity. Response surface analysis indicated that fermented milk with 25% milk fat, 2.5% inoculum, a fermentation time of 16 h, and a fermentation temperature of 30 °C exhibited the highest overall acceptability. Using GC-IMS technology, 36 volatile compounds were identified, with an increase in milk fat content leading to elevated levels of ketone compounds, and 14 compounds were defined as key aroma compounds (ROAV > 1). Electronic nose distinguished samples with different milk fat contents. The results demonstrate that an increase in milk fat content enhances the physicochemical and flavor attributes of fermented milk. This work provides theoretical references for the production and development of high-fat fermented milk.

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Electronic nose and its application in the food industry: a review

Wang,

Chen

2023

Eur Food Res Technol

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The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration

Cited by 13 publications

References 41 publications

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Electronic nose and its application in the food industry: a review

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