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

• DOI: 10.1016/j.fochx.2022.100553
• Publication Date: 2022-12-27T07:25:31Z
• Authors: Siyu Qian; Kang Liu; Jinlin Wang; Fan Bai; Ruichang Gao; Mingyong Zeng; Jihong Wu; Yuanhui Zhao; Xinxing Xu
• Keywords: Umami

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