Work

Characterizing the Flavor Profile and Metabolite Discrepancies of Scallion Braised Sea Cucumber Body Wall by Flavoromics and Widely Targeted Metabolomics

Year: 2026

Type: article

Abstract: This study provides a comprehensive characterization of volatile and nonvolatile compounds in scallion-braised sea cucumber by integrating solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and widely targeted metabolomics. A total of 43 volatile compounds and 1792 nonvolatile metabolites were identified, with amino acids and their derivatives being the most abundant. Multivariate statistical analysis identified 11 key aroma-active volatiles and 619 significantly differential metabolites. Correlation network analysis demonstrated that characteristic flavors were primarily formed through coordinated pathways involving protein degradation, lipid oxidation, and carbohydrate metabolism during high-temperature braising. Terpenoids from seasonings, lipid-derived aldehydes and furans, and Maillard reaction products jointly shaped the distinctive aroma profile. This work clarifies the molecular mechanisms of flavor formation in scallion-braised sea cucumber and provides theoretical support for improving flavor regulation, processing standardization, and product quality evaluation in commercial sea cucumber production.

Source: Foods

DOI: 10.3390/foods15081452

Authors: Xinran Li, Jiahui Song, Enhui Ma, Qiang Geng, Songyi Lin

Institutions: Educational Department of Liaoning Province, Dalian Polytechnic University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: gold

Estimated APC paid: $3,499