Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat

Siyu Qian; Kang Liu; Jinlin Wang; Fan Bai; Ruichang Gao; Mingyong Zeng; Jihong Wu; Yuanhui Zhao; Xinxing Xu

doi:10.1016/j.fochx.2022.100553

Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat

Food Chem X. 2022 Dec 27:17:100553. doi: 10.1016/j.fochx.2022.100553. eCollection 2023 Mar 30.

Authors

Siyu Qian¹, Kang Liu¹, Jinlin Wang², Fan Bai², Ruichang Gao³, Mingyong Zeng¹, Jihong Wu⁴, Yuanhui Zhao¹, Xinxing Xu¹

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
² Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
³ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Abstract

The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5'-nucleotides, organic acids, and Na⁺. Sensory omics demonstrated that the concentrations of 12 volatile compounds increased significantly (p < 0.05) during the initial stage of oral processing. There is no significant difference in microstructure, texture, and particle size of meat bolus. The top fifteen differential lipids which including eight phospholipids in all processed samples significantly (p < 0.05) correlated with the flavor release. A total of 589 differential proteins were detected in three samples with different chewing times (0, 12, and 30 s). Analysis of the correlations between odorants and 19 differential proteins was performed. Enriched pathways including fatty acid degradation, valine, leucine and isoleucine degradation, glycine, serine and threonine metabolism, and arachidonic acid metabolism were associated with flavor release during oral processing. This study aimed to investigate potential links between flavor release and biological processes during oral processing from a proteomics perspective.

Keywords: Bolus formation; Flavor release; Oral processing; Proteomics; Sturgeon meat.