Volatile compounds, synergistic effects, precursors and impact factors for odor profiles in Eriocheir sinensis

Lu, Qi; Yu, Lizhi; Guo, Xueqian; Wang, Xichang

doi:10.1016/j.aaf.2023.03.002

Cited by 4 publications

(1 citation statement)

References 84 publications

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“…Odor characteristics are an important factor in determining consumers' purchase of aquatic products, which is mainly determined by volatile flavor substances. Volatile substances, including aldehydes, alcohols, furans, ketones, and lipids, were the main aroma components of crabs [57]. Compared to other volatile compounds in aquatic products, aldehydes are considered the primary flavor source due to their higher content and lower threshold [58].…”

Section: Aquaculture Nutritionmentioning

confidence: 99%

Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Zhu,

Jin,

Peng

et al. 2024

Aquaculture Nutrition

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The quality of crustacean aquatic products is affected by feed. Cholesterol (CHO), an essential element for crustacean growth, has been widely supplemented in diet, but its food quality regulation remains unclear. The study aimed to investigate the effects of different dietary CHO levels (0.12%, 1.00%, and 2.50%) on the nutritional value and flavor quality in the edible parts of female swimming crabs (Portunus trituberculatus). Results showed that dietary CHO levels significantly increased lipid content in the hepatopancreas and promoted the accumulation of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) in the hepatopancreas and muscle by activating the gene expression related to biosynthesis pathways. However, with dietary CHO levels increased, protein content in muscle decreased significantly. This may be related to dietary CHO supplementation (especially 2.50% CHO level) suppressed amino acid accumulation in the hepatopancreas and muscle by downregulating the target of the rapamycin pathway and upregulating amino acid catabolism-related genes. Moreover, 1.00% CHO treatment had higher relative levels of volatiles, producing grassy, fruity, and fatty odors in muscle, which may be due to the upregulation of the branched-chain amino acid transaminase (bcat) expression level. Dietary CHO weakened nucleotide and free amino acid accumulation in hepatopancreas and muscle. Overall, this study suggests that dietary 1.00% CHO level had higher LC-PUFA and pleasing flavor substances in muscle but was not conducive to hepatopancreatic protein and flavor nucleotide deposition of swimming crab.

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Section: Aquaculture Nutritionmentioning

confidence: 99%

Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Zhu,

Jin,

Peng

et al. 2024

Aquaculture Nutrition

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Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS

Pei,

Xu,

et al. 2024

Food Frontiers

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Traditionally, Eriocheir sinensis elicits wide distribution, easy accessibility, and unique taste, but the low comprehensive utilization restricts its application. The present study aimed to extract and identify peptides from the defective E. sinensis and analyze the umami mechanism of crab peptides. Virtual hydrolysis showed that protein hydrolysate prepared by the dual enzyme combination (papain and alkaline protease) had high hydrolysis degrees and umami fragments, which was consistent with the actual hydrolysis results. The three strong‐flavoring crab peptides (AADESERM, SDEERMDAL, and EERAESGES) were screened by umami prediction and amino acid sequence analysis, and the umami profiles with thresholds ranged 0.0625–0.250 mg/mL determined by sensory evaluation and electronic tongue. The AADESERM had the highest umami enhancement effect. Besides, molecular docking and molecular dynamics simulation revealed that all the three crab peptides bound stably to the active cavity of T1R1. Asp147, His71, Ala302, Cys106, and Lys379 were the crucial binding sites for umami presentation. This study was accurately identifying umami crab peptides from defective E. sinensis based on pre‐virtual hydrolysis. It will reduce the wastage of crab resources and further provide support for the high‐value utilization.

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Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources

Yao,

Huang,

Wang

et al. 2024

Food Chemistry

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Volatile compounds, synergistic effects, precursors and impact factors for odor profiles in Eriocheir sinensis

Cited by 4 publications

References 84 publications

Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources

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