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高温孵化下不同倍性和性别的 指纹分析挥发性风味化合物。

Fingerprint Analysis of Volatile Flavor Compounds in of Different Ploidy and Gender under High-Temperature Incubation.

机构信息

School of Agriculture, Ludong University, Yantai 264025, China.

College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China.

出版信息

Molecules. 2023 Sep 28;28(19):6857. doi: 10.3390/molecules28196857.

DOI:10.3390/molecules28196857
PMID:37836700
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10574545/
Abstract

In this study, diploid, triploid, and tetraploid samples were subjected to gas chromatography and ion mobility (GC-IMS) to identify and analyze volatile compounds and flavor fingerprints under conditions of high-temperature incubation. The GC-IMS technology identified a total of 54 volatile components in . The contents of 1-octen-3-ol, butyl pentanoate, p-methyl anisole, and 2-methyl-2-hepten-6-one in male oysters were significantly higher than in females, while the contents of phenylacetaldehyde, benzaldehyde, 2-ethyl-3-methylpyrazine, 2-ethylfuran, and 2,4-hexadienal in female oysters were significantly higher than in males. The contents of non-3-en-2-one-M and 1-pentanol in diploids were significantly higher than in triploids and tetraploids, while the content of 2,4-hexadienal in tetraploids was significantly higher than in diploids and tetraploids. The contents of ethyl acetate, ethyl-2-butenoate, and butanal in tetraploids were significantly higher than those in diploids and triploids. The results of a principal components analysis showed that different samples were relatively independently clustered, allowing the ability to distinguish different oyster samples. The chemical fingerprints of volatile compounds of with different ploidy and gender under high-temperature incubation were established, and the volatile substance contours of were visualized. The results provide a reference for distinguishing the ploidy and gender of under conditions of high-temperature incubation.

摘要

在这项研究中,对二倍体、三倍体和四倍体样品进行了气相色谱-离子迁移谱(GC-IMS)分析,以鉴定和分析高温孵育条件下的挥发性化合物和风味指纹。GC-IMS 技术共鉴定出 中的 54 种挥发性成分。雄牡蛎中 1-辛烯-3-醇、丁酸戊酯、对甲基苯甲醚和 2-甲基-2-庚烯-6-酮的含量明显高于雌牡蛎,而雌牡蛎中苯乙醛、苯甲醛、2-乙基-3-甲基吡嗪、2-乙基呋喃和 2,4-己二烯醛的含量明显高于雄牡蛎。二倍体中非 3-烯-2-酮-M 和 1-戊醇的含量明显高于三倍体和四倍体,而四倍体中 2,4-己二烯醛的含量明显高于二倍体和四倍体。四倍体中乙酸乙酯、乙基-2-丁烯酸酯和丁醛的含量明显高于二倍体和三倍体。主成分分析的结果表明,不同的样品相对独立地聚类,能够区分不同的牡蛎样品。建立了高温孵育下不同倍性和性别 的挥发性化合物化学指纹图谱,并对 的挥发性物质轮廓进行了可视化。结果为高温孵育条件下区分 的倍性和性别提供了参考。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/294e1823e0a3/molecules-28-06857-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/56359308c024/molecules-28-06857-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/438bf975109b/molecules-28-06857-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/d2526876c646/molecules-28-06857-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/6cd64efef55e/molecules-28-06857-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/0aa6a8b3b1aa/molecules-28-06857-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/4b6b9afce213/molecules-28-06857-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/294e1823e0a3/molecules-28-06857-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/56359308c024/molecules-28-06857-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/438bf975109b/molecules-28-06857-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/d2526876c646/molecules-28-06857-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/6cd64efef55e/molecules-28-06857-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/0aa6a8b3b1aa/molecules-28-06857-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/4b6b9afce213/molecules-28-06857-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bb7d/10574545/294e1823e0a3/molecules-28-06857-g007.jpg

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