PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) on Crassostrea gigas With Different Ploidy and Gender
Fu, J.; Sun, Y.; Cui, M.; Zhang, E.; Dong, L.; Wang, Y.; Wang, W.; Li, Z.; Yang, J. Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) on Crassostrea Gigas with Different Ploidy and Gender. Molecules2023, 28, 4475.
Fu, J.; Sun, Y.; Cui, M.; Zhang, E.; Dong, L.; Wang, Y.; Wang, W.; Li, Z.; Yang, J. Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) on Crassostrea Gigas with Different Ploidy and Gender. Molecules 2023, 28, 4475.
Fu, J.; Sun, Y.; Cui, M.; Zhang, E.; Dong, L.; Wang, Y.; Wang, W.; Li, Z.; Yang, J. Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) on Crassostrea Gigas with Different Ploidy and Gender. Molecules2023, 28, 4475.
Fu, J.; Sun, Y.; Cui, M.; Zhang, E.; Dong, L.; Wang, Y.; Wang, W.; Li, Z.; Yang, J. Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) on Crassostrea Gigas with Different Ploidy and Gender. Molecules 2023, 28, 4475.
Abstract
In this study, GC–IMS was used to analyze the volatile component and flavor profiles of Crassostrea gigas individuals of different ploidy and gender. Principal component analysis was used to explore overall differences in flavor profiles and a total of 54 volatile compounds were identified. The total volatile flavor contents in edible parts of tetraploid oysters were significantly higher than in diploid and triploid oysters. The concentrations of ethyl (E)-2-butenoate and 1-penten-3-ol were significantly higher of triploid oysters than in diploid and tetraploid oysters. In addition, the volatile compounds propanoic acid, ethyl propanoate, 1-butanol, butanal, and 2-ethyl furan were significantly higher in females than in males. The volatile compounds p-methyl anisole, 3-octanone, 3-octanone, and (E)-2-heptenal were present in higher levels in male than in female oysters. Overall, different ploidy and gender of oysters were being presented with different sensory characteristics, providing new insights for understanding the flavor characteristics of oysters.
Keywords
Crassostrea gigas; Gas chromatography–ion mobility spectrometry (GC–IMS); Ploidy; Volatile; Flavor
Subject
Biology and Life Sciences, Aquatic Science
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.