ArticleFood chemistry: X2024
Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Comprehensive Evaluation of Varietal Differences in Glutinous Rice: Multidimensional Assessment of Cooking Quality and Processing Characteristics.Foods (Basel, Switzerland) · 2026Article
- Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds.Frontiers in nutrition · 2026Article
- Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system.Frontiers in nutrition · 2024Article
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7 authors.
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Abstract
Oyster sauce (OS) is a highly processed oyster product. However, the significant price difference between OS and fresh oysters raises a question: Does authentic OS truly contain components from oysters or oyster enzymatic hydrolysates (OEH)? Therefore, the odor compounds of Lee Kum Kee oyster sauce (LKK), 4 OEHs, and 6 other seafood enzymatic hydrolysates (SEHs) were analyzed by using solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry technology (SPME-GC-O-MS). The results of multivariate statistical analysis demonstrated the effective discrimination between LKK and OEHs from other SEHs. According to the VIP value and the differences in the composition of odor compounds among different samples, 15 essential odor compounds were screened out, which could distinguish whether the samples contained OEHs. Among them, acetic acid, 2-pentylfuran, 2-ethyl furan, 2-methylbutanal, and nonanal were only detected in LKK and OEHs, which further indicated the existence of OEH in LKK.
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