Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna

In this study volatile and non-volatile flavour metabolites were systematically measured in prawn, scallop, squid, barramundi, salmon, snapper, and tuna using headspace solid-phase microextraction gas chromatography-mass spectrometry for volatile compounds, liquid chromatography-mass spectrometry for non-volatile taste metabolites, and inductively coupled plasma mass spectrometry for elemental analysis. The data indicated that a core group of flavour compounds were commonly present across seafood species, contributing to fundamental seafood flavour. Orthogonal partial least squares-discriminant analysis identified unique odourants, tastants, and elements that differentiate individual species. These findings provide valuable insights for understanding differences in the flavour between key seafood species and in formulating more realistic plant-based seafood flavours.