Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,...Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.展开更多
The quality and flavor of scallops changes during the fresh dry rehydration process.In order to control the changes after rehydration,a scallop pretreatment method was adopted.The pretreatment method involved impregna...The quality and flavor of scallops changes during the fresh dry rehydration process.In order to control the changes after rehydration,a scallop pretreatment method was adopted.The pretreatment method involved impregnating fresh scallops with 0.2 g/100 m L konjac glucomannan(KGM),carrageenan(CA),and sodium alginate(SA)before the drying and rehydration process.After rehydration,the KGM treated samples had better water retention and the highest betaine content.The CA treated samples had a deepened yellow color and the highest content of flavoring amino acids(FAA)and inosine monophosphate(IMP).What’s more,a total of 77 volatile compounds were detected,with a maximum of 15 esters.The highest proportion in the four groups was eugenol,followed by n-hexadecanoic acid,methyl hexadecanoate etc.The SA group had no significant contribution in terms of quality and taste.The samples pretreated with KGM had the best quality,and those pretreated by CA had the best flavor.展开更多
基金supported by the R&D Projects in Key Areas of Guangdong Province(2023B0202080003)the National Natural Science Foundation of China(32472272,32302135,32072291)+1 种基金“Pioneer”and“Leading Goose”R&D Program of Zhejiang(2023C02006)Youth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202401)。
文摘Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.
基金funded by the National Key R&D Program of China(2020YFD0900900)。
文摘The quality and flavor of scallops changes during the fresh dry rehydration process.In order to control the changes after rehydration,a scallop pretreatment method was adopted.The pretreatment method involved impregnating fresh scallops with 0.2 g/100 m L konjac glucomannan(KGM),carrageenan(CA),and sodium alginate(SA)before the drying and rehydration process.After rehydration,the KGM treated samples had better water retention and the highest betaine content.The CA treated samples had a deepened yellow color and the highest content of flavoring amino acids(FAA)and inosine monophosphate(IMP).What’s more,a total of 77 volatile compounds were detected,with a maximum of 15 esters.The highest proportion in the four groups was eugenol,followed by n-hexadecanoic acid,methyl hexadecanoate etc.The SA group had no significant contribution in terms of quality and taste.The samples pretreated with KGM had the best quality,and those pretreated by CA had the best flavor.
