Abstract:

 Major flavor components, including nucleotides, free amino acids, inorganic ions and glycine betaine, in muscle
of sea cage-cultured Trachinotus ovatus were determined. Taste impact of the main flavour components was evaluated by
taste active values (TAVs) and equivalent umami concentration (EUC) methods. The results showed that the total content of
5’-nucleotides in T. ovatus meat was 379.9 mg/100 g, of which 5’-inosine monophosphate (IMP) was up to 373.59 mg/100 g.
The content of total free amino acids was 256.60 mg/100 g, of which the contents of glycine, alanine, and glutamic acid
were 136.34, 27.47, and 16.84 mg/100 g, respectively, making the largest contribution to the taste. K+, Na+ and PO4
3- were the major tasty ions. Glycine betaine content was 1.95 (mg/g). The EUC of cultured T. ovatus was 7.92 g MSG/100 g, and
the TAV value was 264. Glycine and alanine were the major contributors to the sweet taste, while glutamic acid and IMP
contributed to the strong umami taste. The TAVs of glycine, IMP, K + and PO4 3- were greater than one. In conclusion, the main flavor components of T. ovatus were IMP, glycine, alanine, glutamicacid, K +and PO4 3-, while IMP glycine and alanine had synergistic interaction, which made up the umami of T. ovatus.

Key words: Trachinotus ovatus, muscle, flavor components, taste impact, analysis and evaluation