Comparative study between triploid and diploid oysters (Crassostrea gigas) on non-volatile and volatile compounds

The quality of diploid oyster (crassostrea gigas) decreased significantly during the breeding period, which reflected the quality advantage of triploid oyster. However, there were few comparative studies on flavor quality characteristics between diploid and triploid oysters. This study compared the non-volatile compounds and volatile compounds between triploid and diploid oysters. These results showed that the percentage of eicosapentaenoic acid (EPA) in diploid oysters (18.68 +/- 0.26%) was significantly higher than that in triploid oysters (16.16 +/- 1.61%). The content of inosincacid (IMP) in diploid oysters (16.13 +/- 0.03 mg/100 g) was significantly lower than that in triploid oysters (22.27 +/- 0.41 mg/100 g). Adenosine monophosphate (AMP) content (364.08 +/- 0.48 mg/100 g), succinic acid content (1244.51 +/- 24.81 mg/100 g), and total free amino acid content (638.34 +/- 17.32 mg/100 g) were significantly higher than those of triploid oysters (248.85 +/- 2.32 mg/100 g, 420.99 +/- 8.76 mg/100 g, 552.71 +/- 17.32 mg/100 g, respectively). The main volatile compounds in diploid and triploid Pacific oysters were alcohols, aldehydes, ketones and esters. The volatile compounds content in triploid oysters were higher than those in diploid oysters. This study will provide basic data of Pacific oyster flavor and essential for the flavor pattern of seafood.

Automated summary

The quality of diploid oysters decreases during the breeding period compared to triploid oysters. However, there is limited research on flavor characteristics between diploid and triploid oysters. This study compared the non-volatile and volatile compounds in both types of oysters, finding differences in fatty acid and nucleotide content. The study provides essential data for the flavor profile of Pacific oysters.