| Title: | Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus x Acipenser schrencki) |
| Author(s): | Xu X; Lu S; Li X; Bai F; Wang J; Zhou X; Gao R; Zeng M; Zhao Y; |
| Address: | "College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China. Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Electronic address: zhaoyuanhui@ouc.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.131969 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Thirty-seven volatiles were identified by gas chromatography-ion mobility spectrometry in sturgeon caviar. Alkenes (37, 43), alcohols (30, 36), aldehydes (9, 10), and esters (11, 13) were detected by two-dimensional gas chromatography-time-off-flight mass spectrometry in fresh and stored caviar, respectively. Alkenes (humulene, caryophyllene, longifolene, and d-limonene), aldehydes (heptanal, hexanal, pentanal, and 3-methyl butanal), and 2-ethyl-1-hexanol were sniffed and described as providing fresh, fatty, and fishy attributes by gas chromatography-olfactometry. The fungal genera of Apiotrichum, Penicillium, Filobasidium, Gibberella, and Cladosporium and 16 bacterial genera were significantly correlated with variations in the contents of 25 aldehydes and 11 ketones. Nine strains, 20 fatty acids, and 69 differential phospholipids were isolated and profiled. Glycerophosphoethanolamine (20:2/20:4), glycerophosphoethanolamine (22:6/22:5), and glycerophosphocholine (16:0/13:0) were significantly associated with the formation of odorants and the proposed mechanism of flavor formation from phospholipids is summarized. This study represents a foundation for achieving targeted preservation and flavor control of caviar" |
| Keywords: | Animals *Eggs/microbiology Fishes Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry *Phospholipids/chemistry *Taste *Volatile Organic Compounds/analysis Flavor formation Microbial diversity Odorant Phospholipid Sturgeon caviar; |
| Notes: | "MedlineXu, Xinxing Lu, Shixue Li, Xuefei Bai, Fan Wang, Jinlin Zhou, Xiaodong Gao, Ruichang Zeng, Mingyong Zhao, Yuanhui eng England 2022/01/14 Food Chem. 2022 May 30; 377:131969. doi: 10.1016/j.foodchem.2021.131969. Epub 2021 Dec 29" |
