Comparison of Flavor Compounds in Crab Roe and Paste From Chinese Mitten Crab Raised in Lake, Pond, and Rice‐Field Environments

The Chinese mitten crab (<i>Eriocheir sinensis</i>) is an economically important crab species in China, with a unique flavor, excellent nutritional quality and popularity with consumers. However, the current research on Chinese mud crabs predominantly centers on fresh samples and gives limited attention to the flavor characteristics of crabs after steaming. Consequently, this study aims to explore the flavor differences in crab roe and crab paste following steaming across three distinct aquaculture environments: lakes, ponds, and paddy fields. The overall flavor profile was analyzed by electronic nose and electronic tongue. Nonvolatile and volatile substances were determined by HPLC and SPME-GC-MS-O. Subsequently, the taste intensity values (TAVs) and relative odor activity values (ROAV) were calculated. The results demonstrated that the electronic tongue and electronic nose were capable of distinctly discriminating the differences in crab roe and crab juice among the three types of farmed crabs. The levels of umami amino acids and the equivalent umami concentration (EUC) in the roe and paste of pond crabs (PC) were significantly higher compared to those of lake crabs (LC) and rice-field crabs (RC). Significant variations were observed in both the content and types of flavor compounds in the roe and paste of crabs originating from different aquaculture environments. This study provided a basis for improved understanding of the mechanisms of flavor formation in the Chinese mitten crab and provided a basis for regulating its flavor quality.