The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics
This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC–MS identified key volatile compounds, including alcohols, aldehydes, ketones a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009635 |
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| author | Tingting Yang Yang Liu Jing Bai Yan Fan Ye Chen Ping Dong Xia Yang Hu Hou |
| author_facet | Tingting Yang Yang Liu Jing Bai Yan Fan Ye Chen Ping Dong Xia Yang Hu Hou |
| author_sort | Tingting Yang |
| collection | DOAJ |
| description | This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC–MS identified key volatile compounds, including alcohols, aldehydes, ketones and so on. The results demonstrated a significant increase in nonanal content from 2.23 ± 0.06 μg/kg to 8.14 ± 1.26 μg/kg after steaming. The formation pathways of two key flavor compounds, nonanal and 1-octen-3-ol, were attributed to fatty acid degradation. Hierarchical clustering and volcano plot showed metabolic shifts between raw and steamed krill, with differential metabolites like hydroquinone and gamma-aminobutyric acid emerging as key contributors to flavor changes. Furthermore, metabolic network further linked these shifts to reactions involving amino acids, nucleotide and other compounds during steaming, impacting the overall taste. |
| format | Article |
| id | doaj-art-e6cfaacb63674f09ac10e7a563049d77 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e6cfaacb63674f09ac10e7a563049d772025-02-12T05:31:52ZengElsevierFood Chemistry: X2590-15752025-01-0125102075The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomicsTingting Yang0Yang Liu1Jing Bai2Yan Fan3Ye Chen4Ping Dong5Xia Yang6Hu Hou7State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, No.168, Wenhai Middle Road, Qingdao, Shandong Province 266237, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, No.106, Xiangyang Road, Qingdao, Shandong Province 266200, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China; Corresponding author at: State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC–MS identified key volatile compounds, including alcohols, aldehydes, ketones and so on. The results demonstrated a significant increase in nonanal content from 2.23 ± 0.06 μg/kg to 8.14 ± 1.26 μg/kg after steaming. The formation pathways of two key flavor compounds, nonanal and 1-octen-3-ol, were attributed to fatty acid degradation. Hierarchical clustering and volcano plot showed metabolic shifts between raw and steamed krill, with differential metabolites like hydroquinone and gamma-aminobutyric acid emerging as key contributors to flavor changes. Furthermore, metabolic network further linked these shifts to reactions involving amino acids, nucleotide and other compounds during steaming, impacting the overall taste.http://www.sciencedirect.com/science/article/pii/S2590157524009635SteamingAntarctic krillFlavor compoundsFormation pathwayUntargeted metabolomics |
| spellingShingle | Tingting Yang Yang Liu Jing Bai Yan Fan Ye Chen Ping Dong Xia Yang Hu Hou The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics Food Chemistry: X Steaming Antarctic krill Flavor compounds Formation pathway Untargeted metabolomics |
| title | The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics |
| title_full | The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics |
| title_fullStr | The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics |
| title_full_unstemmed | The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics |
| title_short | The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics |
| title_sort | formation pathway of flavor compounds in steamed antarctic krill euphausia superba based on untargeted metabolomics |
| topic | Steaming Antarctic krill Flavor compounds Formation pathway Untargeted metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009635 |
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