Formation of different flavor characteristics of raw- and boiled-dried oysters.

Duanquan Lin, Yu-Lei Chen, Wei-Sen Huo, Jing-Yi Wang, Ling-Jing Zhang, Jia-Yin Huang, Le-Chang Sun

Abstract read

In one paragraph

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 1 paper.

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1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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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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3 · Its place in the literature

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1 citing paper in PubMed.

Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose.Foods (Basel, Switzerland) · 2025
Article

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5 · Who and what money

Authors and funding

7 authors.

Duanquan LinCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Yu-Lei ChenCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Wei-Sen HuoCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Jing-Yi WangCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Ling-Jing ZhangCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Jia-Yin HuangCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Le-Chang SunCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The release of flavor compounds in dried oysters, particularly umami amino acids, is highly dependent on the proteolytic degradation efficiency of specific targeted proteins, which is critically influenced by processing techniques. However, systematic studies on this mechanism remain scarce. This study elucidated how processing techniques govern flavor formation in dried oysters. Mild drying 50 °C in raw oysters triggered intense protein degradation, increasing glutamic acid and maximizing umami intensity, but accumulated bitter compounds. Conversely, 90 °C drying suppressed bitterness yet reduced umami and caused extreme yellowing. Mass spectrometry revealed that hydrophilic domains in ∼35 kDa oyster proteins (mainly glutamic acid-rich proteins, such as

Indexed as

Dried oysterFlavor formationGlutamic acid releaseProtein degradation

Identifiers

PMID40823135

DOI10.1016/j.fochx.2025.102854

PMCPMC12355567

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