School of Agriculture, Ludong University, Yantai 264025, China.
College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China.
Molecules. 2023 May 31;28(11):4475. doi: 10.3390/molecules28114475.
In this study, GC-IMS was used to analyze the volatile component and flavor profiles of individuals of different ploidy and gender. Principal component analysis was used to explore overall differences in flavor profiles, and a total of 54 volatile compounds were identified. The total volatile flavor contents in the edible parts of tetraploid oysters were significantly higher than in diploid and triploid oysters. The concentrations of ethyl (E)-2-butenoate and 1-penten-3-ol were significantly higher in triploid oysters than in diploid and tetraploid oysters. In addition, the volatile compounds propanoic acid, ethyl propanoate, 1-butanol, butanal, and 2-ethyl furan were significantly higher in females than in males. The volatile compounds p-methyl anisole, 3-octanone, 3-octanone, and (E)-2-heptenal were present in higher levels in male than in female oysters. Overall, different ploidy and gender of oysters are connected with different sensory characteristics, providing new insights for understanding the flavor characteristics of oysters.
在这项研究中，GC-IMS 被用于分析不同倍性和性别的个体的挥发性成分和风味特征。主成分分析用于探索风味特征的整体差异，共鉴定出 54 种挥发性化合物。四倍体牡蛎可食用部分的总挥发性风味含量明显高于二倍体和三倍体牡蛎。三倍体牡蛎中(E)-2-丁烯酸乙酯和 1-戊烯-3-醇的浓度明显高于二倍体和四倍体牡蛎。此外，丙酸、丙酸乙酯、1-丁醇、丁醛和 2-乙基呋喃在雌性中的含量明显高于雄性。对甲氧基苯甲醚、3-辛酮、3-辛酮和(E)-2-庚烯醛在雄性牡蛎中的含量高于雌性牡蛎。总的来说，牡蛎的不同倍性和性别与不同的感官特征有关，为了解牡蛎的风味特征提供了新的见解。
