The changes in volatile components in Pacific oysters under temperature stress were investigated using multiple methods,including sensory evaluation,gas chromatography-ion mobility spectroscopy(GC-IMS),gas chromatography-mass spectrometry(GC-MS),and multivariate statistical analysis.The analysis was conducted under different temperature stress conditions(12,22,and 32℃).Concurrently,survival rate and fatty acid content of Pacific oysters were determined.After 6 days of stress,the 12℃group exhibited a 97.90%survival rate,accompanied by an increase in n-3 polyunsaturated fatty acid(PUFA)content.Sensory evaluation,GC-IMS,and GC-MS results indicated a decrease in the content of aldehydes associated with fishy flavor,including octanal,and an increase in the content of(E,Z)-2,6-nonadienal(12.15%),which associated with fruity flavor,providing a pleasant odor to Pacific oysters.In contrast,exposure to high temperature stress at 32 ℃ resulted in a decrease in survival rate to 26.00%,accompanied by a decrease in n-3 PUFA content from 46.07%to 39.59%.Concurrently,there was a considerable increase in the content of aldehydes associated with fishy flavor,such as saturated aldehydes,intensifying the fishy smell of Pacific oysters and resulting in a notable deterioration in quality.In other words,high temperature stress caused a serious decline in oyster quality.Statistical analysis revealed significant differences in six key volatile components:octanal,hexanal,(E,Z)-2,6-nonadienal,(E)-2-nonenal,(E,E)-2,4-heptadienal,and 3-octanone.The survival rate,n-3 PUFA content,and volatile component composition of Pacific oysters were remarkably influenced by temperature stress.This study provides a valuable reference for enhancing the quality of Pacific oysters.
维普
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