Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

• Published in: Food Chemistry: X 2023-03, Vol.17, p.100534-100534, Article 100534
• Main Authors: Xu, Pengfei, Liu, Li, Liu, Kang, Wang, Jinlin, Gao, Ruichang, Zhao, Yuanhui, Bai, Fan, Li, Yujin, Wu, Jihong, Zeng, Mingyong, Xu, Xinxing
• Format: Article
• Language: English
• Subjects: Chicken breast; Correlation analysis; Flavor profile; Lipid oxidation; Sturgeon
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2022.100534

•The compound surimi was prepared with 40% chicken breast addition.•Overall taste profile and 72 volatile compounds were identified.•A number of 1594 lipid molecules were determined by non-targeted lipidomics.•The flavor formation was contributed by glycerol phospholipid oxidation. New insights revealing the flavor formation of unrinsed mixed sturgeon surimi with chicken breast were evaluated. Seventy-two volatile compounds were identified by gas chromatography–ion mobility spectrometry among the 11 surimi sample groups. The addition of 40% chicken breast caused changes in the concentrations of amino acids, 5′-nucleotides, and organic acids. Sensory attributes of balsamic, waxy, green, fresh, fatty, citrus, and aldehydic were marked when corelated with 125 volatiles identified by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. A total of 357 different lipids were identified through UPLC-Q-Orbitrap. Analysis of the correlations between flavor-active compounds and 16 different lipids revealed that various pathways, including the degradation of triglycerides, the biosynthesis of phosphatidylcholine, and the biosynthesis of lysine, serine, and methionine, were associated with flavor formation. This study provides a theoretical basis for the development of sturgeon processing industry and surimi products from the perspective of lipid changes.