{"title":"A Study on the Formation and Change of Yesso Scallop Odor Characteristics by GC-O-MS, Sensory Evaluation, and Flavor-Precursor Analysis","authors":"Runze Fu, Jianhui Su, Yu He, Shuai Wang","doi":"10.1155/2023/1319841","DOIUrl":null,"url":null,"abstract":"Scallops are exposed to drying and hypoxia for a long duration in the supply chain, leading to quality deterioration and changes in odor characteristics. In this study, quality deterioration of Yesso scallop was simulated under different conditions to explore the formation and change of its unique aroma. Its volatile components were analyzed by partial least squares (PLS) regression, GC-O, and smell threshold, and its odor characteristics were analyzed with reference to flavor precursors. The sensory descriptors selected comprehensively described the odor characteristics of Yesso scallop. The 16 most relevant volatile components for each odor characteristic were identified, and a new star-mark grading method was established to evaluate the role of volatile components in the formation of odor characteristics. The possible odor precursors were determined, providing preliminary information on the generation of pleasant and unpleasant odor characteristics by Yesso scallops. Thus, our results provide a scientific basis for the further study and control of the odor characteristics of aquatic products.","PeriodicalId":8104,"journal":{"name":"Aquaculture Research","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Aquaculture Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2023/1319841","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FISHERIES","Score":null,"Total":0}
引用次数: 0
Abstract
Scallops are exposed to drying and hypoxia for a long duration in the supply chain, leading to quality deterioration and changes in odor characteristics. In this study, quality deterioration of Yesso scallop was simulated under different conditions to explore the formation and change of its unique aroma. Its volatile components were analyzed by partial least squares (PLS) regression, GC-O, and smell threshold, and its odor characteristics were analyzed with reference to flavor precursors. The sensory descriptors selected comprehensively described the odor characteristics of Yesso scallop. The 16 most relevant volatile components for each odor characteristic were identified, and a new star-mark grading method was established to evaluate the role of volatile components in the formation of odor characteristics. The possible odor precursors were determined, providing preliminary information on the generation of pleasant and unpleasant odor characteristics by Yesso scallops. Thus, our results provide a scientific basis for the further study and control of the odor characteristics of aquatic products.
期刊介绍:
International in perspective, Aquaculture Research is published 12 times a year and specifically addresses research and reference needs of all working and studying within the many varied areas of aquaculture. The Journal regularly publishes papers on applied or scientific research relevant to freshwater, brackish, and marine aquaculture. It covers all aquatic organisms, floristic and faunistic, related directly or indirectly to human consumption. The journal also includes review articles, short communications and technical papers. Young scientists are particularly encouraged to submit short communications based on their own research.