Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting

Wang, Xuyue; Xiang, Xiaole; Wei, Shuaishuai; Li, Shugang

doi:10.1016/j.foodchem.2022.133794

Cited by 22 publications

(6 citation statements)

References 44 publications

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“…Hydroperoxides are unstable, acting as an intermediate product of lipid oxidation, and they eventually decompose into volatile compounds such as aldehydes, and ketones (Suri et al ., 2020). Thiobarbituric acid reactive substances (TBARS) represent the amount of malondialdehyde, and the latter is the end product of the oxidation of unsaturated fatty acids (Wang et al ., 2023). G 2 exhibited the highest POV (4.04 mmol kg −1 ) among the three groups, followed by Y 2 (1.52 mmol kg −1 ) and CK (0.49 mmol kg −1 ).…”

Section: Resultsmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty‐two types of volatile compounds in the dry‐cured fish were detected, and the contents of alcohols (such as 3‐methyl‐1‐butanol, 1‐octen‐3‐ol), ketones (such as 2‐heptanone, 2‐octanone), and aldehydes (such as 3‐methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2‐hydroxybutanoic acid, 3‐hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

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Section: Resultsmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

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“…Lipid oxidation mainly starts with the generation of free fatty acids under the action of lipase, and then lipid hydroperoxides are generated through the action of singlet oxygen, alkyl radicals, and others, and lipid oxidation is expressed by peroxidation value. Lipid hydroperoxides are unstable, and they are further decomposed into small molecule volatiles such as aldehydes, ketones, and alcohols, and malondialdehyde is a representative final product of lipid oxidation [37] . In food, especially lipid-rich food, free radicals and hydroperoxides produced from lipid oxidation during processing and storage will attack proteins, thereby changing functional properties of proteins such as flavor binding capacity [11] , [22] .…”

Section: Resultsmentioning

confidence: 99%

Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish

Liu

Huang

et al. 2023

Ultrasonics Sonochemistry

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“…The majority of the volatile compounds (58) were found to contain oxygen and nitrogen. Among them, pyrazines (15), aldehydes (10), ketones (6) and alcohols (5) were identified most frequently. Additionally, two sulfur compounds, two alkenes and six alkanes were identified (Figure 2A).…”

Section: Change In Volatile Flavor Compounds Of Egg Yolks During Ther...mentioning

confidence: 99%

“…The unique egg aroma can stimulate consumers' sense of smell to increase the attractiveness of egg products. Although some researchers have studied the flavor of eggs in recent years, most of them have focused on raw eggs, with a few analyzing salted eggs [4,5]. The egg aroma produced using thermal treatment has been widely recognized, but the related studies were carried out 20 years ago, with longer heating and extraction times due to technological limitations at that time [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Zhou,

Cui,

Che

et al. 2024

Foods

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Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography– mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks’ flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.

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Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting

Cited by 22 publications

References 44 publications

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

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