The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS)

• Published in: Food chemistry 2024-02, Vol.434, p.137277-137277, Article 137277
• Main Authors: Chen, Lipin, Teng, Xiaoyu, Liu, Yu, Shi, Haohao, Li, Zhaojie, Xue, Changhu
• Format: Article
• Language: English
• Subjects: Depuration; Flavor; GC-IMS; Metabolome; Pacific oyster (Crassostrea gigas)
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137277

•The changes of flavor in C. gigas during depuration were characterized.•The flavor of C. gigas improved after 48 h depuration.•Significant alterations in the metabolite level across various depuration periods.•The content of aldehydes, ketones, and alcohols was the lowest at 48 h depuration. The flavor of Pacific oyster (Crassostrea gigas) significantly changed during the depuration process. This work aimed to explore the mechanism of flavor changes during the 72 h depuration by metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS). The metabolomics analysis indicated that carbohydrate metabolism was more affected in the early stage of depuration, including the citrate cycle, glyoxylae and dicarboxylate metabolism, etc. After 72 h depuration, it affected mainly the metabolism of global and overview maps and nucleoside metabolism, etc. The equivalent umami concentration (EUC) value was calculated and exhibited a gradual increase following a 48 h depuration. The GC–MS results revealed that the content of furans was the highest, and the content of aldehydes, ketones, and alcohols was the lowest after 48 h depuration, while the content of aldehydes, ketones, and alcohols increased after 72 h depuration. All these results suggested the depuration period was recommended to be controlled within 48 h.