Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage.

ABSTRACT: Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4-6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC-MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycero

SUBMITTER: Liu L 

PROVIDER: S-EPMC11339060 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature