Dataset Information

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

ABSTRACT: 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), 5'-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.

SUBMITTER: Chen L

PROVIDER: S-EPMC9743157 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature

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

Chen Lipin L Zhang Hongwei H Shi Haohao H Xue Changhu C Wang Qi Q Yu Fanqianhui F Xue Yong Y Wang Yuming Y Li Zhaojie Z

Food chemistry: X 20221020

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), 5'-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 sh ...[more]

PMID: 36519084

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Project description:BackgroundLow salinity is one of the main factors limiting the distribution and survival of marine species. As a euryhaline species, the Pacific oyster Crassostrea gigas is considered to be tolerant to relative low salinity. The genes that regulate C. gigas responses to osmotic stress were monitored using the next-generation sequencing of whole transcriptome with samples taken from gills. By RNAseq technology, transcript catalogs of up- and down-regulated genes were generated from the oysters exposed to low and optimal salinity seawater.Methodology/principal findingsThrough Illumina sequencing, we reported 1665 up-regulated transcripts and 1815 down-regulated transcripts. A total of 45771 protein-coding contigs were identified from two groups based on sequence similarities with known proteins. As determined by GO annotation and KEGG pathway mapping, functional annotation of the genes recovered diverse biological functions and processes. The genes that changed expression significantly were highly represented in cellular process and regulation of biological process, intracellular and cell, binding and protein binding according to GO annotation. The results highlighted genes related to osmoregulation, signaling and interactions of osmotic stress response, anti-apoptotic reactions as well as immune response, cell adhesion and communication, cytoskeleton and cell cycle.Conclusions/significanceThrough more than 1.5 million sequence reads and the expression data of the two libraries, the study provided some useful insights into signal transduction pathways in oysters and offered a number of candidate genes as potential markers of tolerance to hypoosmotic stress for oysters. In addition, the characterization of C. gigas transcriptome will not only provide a better understanding of the molecular mechanisms about the response to osmotic stress of the oysters, but also facilitate research into biological processes to find underlying physiological adaptations to hypoosmotic shock for marine invertebrates.

Dataset Information

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

Publications

The flavor profile changes of Pacific oysters (<i>Crassostrea gigas</i>) in response to salinity during depuration.

Similar Datasets

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