Abstract: In order to obtain well-flavored blue clam hydrolysates, single-enzyme hydrolysis was carried out using protamex, papain, bromelain, alkaline protease and neutral protease. The flavor characteristics of the resulting hydrolysates were comprehensively evaluated by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), electronic nose (EN), electronic tongue (ET) and automatic amino acid analyzer. The taste activity value (TAV) was used to assess the contribution of the taste-active compounds to the main tastes. The results showed that the highest hydrolysis degree of of 28.02% was observed for the protamex hydrolysate. The flavor profiles of the five hydrolysates were significantly different from one another. EN and ET could clearly distinguish the odor and taste patterns of these hydrolysates. Umami and sweetness were the main taste characteristics for all blue clam hydrolysates. The total amount of free amino acids and the total amount of umami and sweet amino acids were the highest in the protamex hydrolysate and alkaline protease hydrolysate, respectively. A total of 50 volatile components were identified, among which, aldehydes and alcohols were the most abundant. The relative contents of the aldehydes responsible for the fishy odor were the highest in the alkaline protease hydrolysate, and the lowest in the protamex and neutral protease hydrolysates. The flavor compounds 2-ethyl-furan and 2-pentyl-furan were the most abundant in the protamex hydrolysate, which exhibited the best flavor.

Key words: Aloididae aloidis; protease; enzymatic hydrolysate; flavor