Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat.
Food Chem X
; 17: 100553, 2023 Mar 30.
Article
in En
| MEDLINE
| ID: mdl-36624817
ABSTRACT
The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5'-nucleotides, organic acids, and Na+. Sensory omics demonstrated that the concentrations of 12 volatile compounds increased significantly (p < 0.05) during the initial stage of oral processing. There is no significant difference in microstructure, texture, and particle size of meat bolus. The top fifteen differential lipids which including eight phospholipids in all processed samples significantly (p < 0.05) correlated with the flavor release. A total of 589 differential proteins were detected in three samples with different chewing times (0, 12, and 30 s). Analysis of the correlations between odorants and 19 differential proteins was performed. Enriched pathways including fatty acid degradation, valine, leucine and isoleucine degradation, glycine, serine and threonine metabolism, and arachidonic acid metabolism were associated with flavor release during oral processing. This study aimed to investigate potential links between flavor release and biological processes during oral processing from a proteomics perspective.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem X
Year:
2023
Document type:
Article
Affiliation country:
China