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

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

doi:10.1016/j.fochx.2022.100485

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

Food Chem X. 2022 Oct 20:16:100485. doi: 10.1016/j.fochx.2022.100485. eCollection 2022 Dec 30.

Authors

Lipin Chen¹, Hongwei Zhang², Haohao Shi^{1

3}, Changhu Xue^{1

4}, Qi Wang¹, Fanqianhui Yu¹, Yong Xue¹, Yuming Wang¹, Zhaojie Li^{1

4}

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
² Food and Agricultural Products Testing Agency, Technology Center of Qingdao Customs District, Qingdao, Shandong Province 266237, PR China.
³ College of Food Science and Technology, Hainan University, Hainan 570228, PR China.
⁴ Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.

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.

Keywords: Depuration; Flavor; Odor; Pacific oyster (Crassostrea gigas); Salinity; Taste.