Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat

•Taste perception and texture change during oral processing were characterized.•Twelve flavor compounds increased significantly after chewing of 12 s.•Differential lipids and proteins during bolus formation were analyzed by omics.•Flavor release mechanism of sturgeon meat during oral processing was discussed. The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5′-nucleotides, organic acids, and Na+. Sensory omics demonstrated that the concentrations of 12 volatile compounds increased significantly (p