Abstract:

In this study, the effects of different water temperatures (heated water temperature and normal water temperature) on
the flavor quality of gonads and meat of cultured female Portunus trituberculatus were investigated. The taste components,
flavor nucleotides and free amino acids were determined. Meanwhile flavor profiles of gonads and meat were analyzed by
electronic nose, electronic tongue and sensory evaluation. The results showed that the gonads and meat of crabs cultured at
different water temperatures were distinguished effectively with electronic nose and electronic tongue. The contributions
of GMP and AMP to gonad taste were improved by heated water culture, which simultaneously reduced total free amino
acids and increased the percentages of flavor amino acids and essential amino acids. On the other hand, the contents of
GMP, IMP and AMP in the meat of crabs cultured in heated water were increased by 1.40, 1.66 and 4.46 times, flavor amino
acids, essential amino acids and total free amino acids were enhanced significantly (P < 0.05), and the equivalent umami
concentration (EUC) of crab meat in heated water temperature treatment group was improved by 1.59 times as compared to
the meat of crabs cultured in normal temperature water. Moreover, the results of sensory evaluation showed that fatness and
smell score of crab gonad in heated water temperature treatment group were obviously improved, and overall sensory quality
of crab meat was superior to that of the normal water temperature treatment group.

Key words: female Portunus trituberculatus, gonad, crab meat, flavor