Mechanistic insights into the associations of membrane phospholipids oxidation and membrane protein contributions with flavor evolution in sturgeon caviar during storage.

This study investigated the oxidation role of membrane phospholipid (PLs) oxidation and the contribution of membrane proteins in flavor evolution during storage. Characteristic flavor compounds identified by GC-MS were generated from membrane PLs oxidation mainly via polyunsaturated fatty acids (PUFAs) oxidative degradation, with total PUFAs decreasing to 47.76% of the initial level. Phosphatidylcholine (PC) species containing 20:4, 20:5, and 22:6 were closely associated with flavor development from membrane PLs-derived. Upon introduction of membrane proteins, PLs-protein interactions mutually promoted oxidation, as evidenced by carbonyl content increasing to 13.36 μmol/g, sulfhydryl content decreasing to 2.96 μmol/g. 1-octen-3-ol and (E,E)-3,5-octadien-2-one were identified as common key flavor compounds. Progressive membrane PLs oxidation was associated with the generation and accumulation of flavor compounds, while membrane proteins may contribute to enhanced volatile release and accumulation through interactions with membrane PLs. This study provided theoretical basis and key targets for improving sturgeon caviar flavor quality.