Multi-omics analysis reveals blanching effects on pearl grouper soup quality: Integrating sensomics, volatolomics, lipidomics, and metabolomics.

This study systematically investigated blanching effects on the flavor-nutrition-health implications of pearl gentian grouper soup (PGGS) using multi-omics technologies. Blanching significantly diminished PGGS's characteristic meaty aromas and umami taste, with aroma reduction potentially attributable to declining aldehyde levels resulting from decreased glycerolipids, especially highly unsaturated varieties, while the attenuated umami taste appeared linked to reduced concentrations of umami-enhancing compounds (glutamic acid and IMP). Lipidomic analysis showed a 90 % reduction in total lipids, driven primarily by triglyceride depletion, whereas other lipid categories remained largely unaffected. Furthermore, blanching led to significant reductions in nucleotide levels (30 %), total purine content (50 %), and uric acid-promoting purines (70 %). These reductions may lower risks of hyperuricemia, gout, and lipid-related chronic diseases (e.g., obesity, atherosclerosis) by lowering bioavailable purines and triglycerides. Short-duration blanching proved optimal, balancing nutritional retention with health advantages while maintaining acceptable flavor profiles.

• Publication year

  2025

• Venue

  Food Chemistry

• Publication date

  2025-11-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2025.147183PMID 41308213
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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