ArticleFood chemistry: X2025
The formation pathway of flavor compounds in steamed Antarctic krill (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- From Fatty Acid Precursors to Off-Odor in Canned Antarctic Krill: Matrix-Dependent Odorant Expression Under Retort Sterilization Conditions.Foods (Basel, Switzerland) · 2026Article
- Metabolomics Analysis Based on UHPLC-Q-TOF-MS/MS to DiscriminateFoods (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
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Abstract
This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC-MS identified key volatile compounds, including alcohols, aldehydes, ketones and so on. The results demonstrated a significant increase in nonanal content from 2.23 ± 0.06 μg/kg to 8.14 ± 1.26 μg/kg after steaming. The formation pathways of two key flavor compounds, nonanal and 1-octen-3-ol, were attributed to fatty acid degradation. Hierarchical clustering and volcano plot showed metabolic shifts between raw and steamed krill, with differential metabolites like hydroquinone and gamma-aminobutyric acid emerging as key contributors to flavor changes. Furthermore, metabolic network further linked these shifts to reactions involving amino acids, nucleotide and other compounds during steaming, impacting the overall taste.
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