AUTHOR=Chen Duo , Zheng Zewen , Zhou Ziquan , Song Yuxin , Chen Zhi , Lin Gang , Xue Ting 

TITLE=Application of metabolomics approach to investigate the flavor substance differences between triploid and diploid oysters (Crassostrea angulata)

JOURNAL=Frontiers in Marine Science

VOLUME=11

YEAR=2024

URL=https://www.frontiersin.org/journals/marine-science/articles/10.3389/fmars.2024.1481047

DOI=10.3389/fmars.2024.1481047

ISSN=2296-7745

ABSTRACT=<p>Oysters, particularly Portuguese oyster (<italic>Crassostrea angulata</italic>), are highly valued for their nutritional and flavor qualities, making them important in global aquaculture. Triploid oysters have gained attention for maintaining higher meat quality year-round compared to diploids, but there is limited research on how ploidy affects their biochemical and flavor profiles. This study uses a non-targeted metabolomics approach, including gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), to investigate flavor substance differences between triploid and diploid <italic>C. angulata</italic>. A total of 13 volatile compounds were identified in diploid oysters, while 28 were found in triploids. Significant upregulation of inosine, guanosine, L-aspartic acid, and taurine in triploids contributes to their enhanced flavor profile. Additionally, triploids showed higher nicotinamide concentrations, while diploids had increased 25-hydroxycholesterol. These findings highlight the advantages of triploid oysters in aquaculture for improved flavor and nutrition, supporting their potential for year-round production.</p>