Abstract:

In order to explore the composition and taste contribution of free amino acids (FAAs) as taste-active components
in Procambarus clarkii, the meat and heads of wild and cultured crayfish were determined for FAAs. The results showed
that arginine (Arg) made the greatest contribution to the flavor of crayfish meat, which represented 43.7%–48.6% of the
total FAAs. Arg resulted in a far higher taste activity value (TAV) in the range of 4.18 to 6.77 than other FAAs, followed
by alanine (Ala) and histidine (His), varing between 1 and 2. Not only did Arg increase the degree of freshness, but it added
to the flavor complexity of crayfish meat. However, lysine (Lys), Arg and glutamate (Glu) made the greater contributions to
the flavor of crayfish heads, resulting in TAVs in the range of 1.68–2.61. Significant differences in the composition and taste
contribution of main FAAs were observed between crayfish meat and head, as well as between wild and cultured crayfish.

Key words: Procambarus clarkii, free amino acid, water-soluble flavor substances