Comparison of Flavor Compounds in Crab Meat From Chinese Mitten Crab Raised in Lake, Pond and Rice-Field Environments

Abstract

The Chinese mitten crab (Eriocheir sinensis; E. sinensis) is widely distributed along the eastern coast of China and it is one of the most important economic crab species in China. It contains rich nutrients such as protein, fatty acids, and minerals, and has a unique flavor. To compare and analyze the differences in the overall flavor profile of Chinese mitten crab meat grown in lake, pond, and rice-field environments, electronic nose and tongue were used to detect its overall flavor profile, and amino acid automatic analyzer, liquid chromatograph, and GC-MS-O were used to detect its flavor substances, and the intensity value of taste, monosodium glutamate equivalent, and odor activity value were calculated. The results show that there were significant differences in the content and types of flavor substances in Chinese mitten crab muscle grown in different environment. This study provides a basis for further understanding the mechanism of flavor formation in the muscle of Chinese mitten crab and provides a basis for regulating the flavor quality of Chinese mitten crab muscle.