Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat

Differentiation in flavor substances of Solen grandis meat (SGM) after boiling (100 °C, 10 min), roasting (200 °C, 10 min), microwave heating (400 W, 10 min) and steaming (100 °C, 10 min) was investigated. Electronic tongue results showed that thermal cooking treatments could better increase the sweetness and umami values of SGM. After thermal cooking treatments, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP) contents become higher than fresh samples. The contents of sweet free amino acids, malonic acid and inorganic ions were relatively higher in roasting group. A total of 31 volatile flavor substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), including 17 aldehydes, 5 alcohols, 6 ketones, 2 alkenes, and 1 ether. Eleven volatile flavor substances were screened with great contribution by OPLS-DA analysis, including 5 aldehydes, 2 alcohols, 2 Ketones, 1 alkene and 1,1-Diethoxyethane. Compared with fresh group, thermal cooking treatments endowed SGM with richer aldehydes. In conclusion, all the thermal cooking methods could alter the flavor of SGM, but roasting showed better performance in improving the quality of Solen grandis products. • Thermal treatments could better increase the sweetness and umami values of Solen grandis meat. •Thermal treatments endowed Solen grandis meat with richer aldehydes. •Roasting shows better performance in changing the Solen grandis meat flavor.