Han Guixin, Li Ke, Xue Yong, Wang Jinlin, Bai Fan, Gao Ruichang, Chen Chenghua, Xu Xinxing, Zhao Yuanhui
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266000, PR China.
Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, PR China.
Food Chem X. 2025 Jul 28;29:102841. doi: 10.1016/j.fochx.2025.102841. eCollection 2025 Jul.
In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated that caviar fat was emulsified by saliva and formed saliva-fat emulsion (SE) during oral processing, and structure was evolved from a loose network to a highly complex and tightly structure. Rheological results showed that SE stability gradually increased, viscosity and elastic modulus decreased. The key aroma compounds in SE were determined by SPME-GC-MS, including ()-2-octenal, 1-octen-3-ol, octanal, and nonanal. Correlation analysis revealed that the more flexible and softer SE could promote the release of 1-octen-3-ol and ()-2-octenal. Thr 520 is considered key amino acid residue for the combination of MUC5B with key aroma compounds. These findings enhance the understanding of how high-fat foods generate a pleasant oral experience.
在本研究中，阐明了唾液乳化对鱼子酱口腔风味感知的影响。感官评价表明，咸、海鲜、奶油和脂肪味被认为是鱼子酱的特征风味，12秒是鱼子酱风味释放的最佳时间点。冷冻扫描电子显微镜表明，鱼子酱脂肪在口腔加工过程中被唾液乳化并形成唾液-脂肪乳液（SE），其结构从松散网络演变为高度复杂且紧密的结构。流变学结果表明，SE稳定性逐渐增加，粘度和弹性模量降低。通过固相微萃取-气相色谱-质谱联用仪测定了SE中的关键香气化合物，包括（）-2-辛烯醛、1-辛烯-3-醇、辛醛和壬醛。相关性分析表明，更具柔韧性和更柔软的SE能够促进1-辛烯-3-醇和（）-2-辛烯醛的释放。苏氨酸520被认为是MUC5B与关键香气化合物结合的关键氨基酸残基。这些发现加深了对高脂肪食物如何产生愉悦口腔体验的理解。
