Integrated metabolomics and GC-IMS analysis to reveal the flavor formation of Mactra veneriformis during combined hot-air drying with boiling pretreatment.

Abstract

Hot-air drying with boiling pretreatment (HADB) is an effective method for marine product to extend shelflife and improve its taste. However, the flavor formation of Mactra veneriformis was unclear during HADB. In this study, flavor change and formation of Mactra veneriformis was evaluated systematically based on sensory analysis, GC-IMS and the metabolomics during HADB. Results indicated that the flavor of dried Mactra veneriformis was optimal treated by hot-air drying at 70 °C after boiling, lowering the undesirable descriptors flavors. Totally, 38 volatile organic compounds were collected and identified using gas chromatography-mass spectrometry. Boiling pretreatment enriched esters in dried clam with ethyl butyrate, ethyl pentanoate, isopropyl acetate and ethyl acrylate as aroma-active compounds. Eight metabolic pathways including amino acids, lipid and nucleotide were screened to illustrate the flavor formation mechanism involving 69 metabolites through metabolomics analysis. The study indicated that boiling was vital to enhance the shellfish flavor during hot-air drying.