Enhanced Muscle Flavor in Male Chinese Mitten Crab (Eriocheir sinensis) Driven by Feed-Induced Reconfiguration of Intestinal Volatile Compounds

The traditional use of iced trash fish (IF) in Chinese mitten crab (<i>Eriocheir sinensis</i>) aquaculture raises sustainability concerns, but the shift to formulated feeds (FF-a commercial compound feed specifically designed to meet nutritional requirements by blending multiple ingredients and containing a balance of nutrients) is often hindered by fears of compromising its prized flavor. This study aimed to comprehensively evaluate whether a commercial formulated feed could effectively replace IF without diminishing flavor quality, hypothesizing that FF would alter the intestinal volatile profile, thereby influencing muscle flavor. Male crabs were fed either IF or FF for eight weeks. Muscle flavor was assessed using sensory evaluation, electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS). Volatile compounds in intestinal chyme were also analyzed by GC-IMS to explore potential transfer mechanisms. The results indicated that crabs fed with FF showed higher sensory scores for sweetness. Additionally, the E-nose analysis revealed a clear separation trend between dietary groups and showed markedly higher sensor response values for aromatic compounds, biogenically derived compounds and Maillard reaction products, sulfur-containing organic compounds, aliphatic hydrocarbons, total volatile organic compounds, alcohols and organic solvents, and alkenes in the FF group compared to the IF group. Thirty-four volatiles were discovered in the muscle. Statistical analysis (independent samples t-test) showed that the FF group exhibited significantly elevated levels of 3-methylbutanal-M, propanal, (E)-2-pentenal, 2,3-pentanedione, and pentan-1-ol-M, whereas the IF group exhibited significantly elevated levels of 2-hexanone, dihydro-2(3H)-furanone, butyl acetate, ethyl 2-methylpropanoate, and phenol (<i>p</i> < 0.05). Fourty-eight volatiles were identified in the intestinal chyme. Propanal and ethyl 2-methylpropanoate were the dominant odor contributors based on correlation network analysis. Strong correlations were identified between the flavor profiles of intestinal chyme and muscle, suggesting a potential transfer or transformation of volatiles. This work provides a scientific basis for optimizing aquafeed formulations to ensure sustainable crab production without sacrificing end-flavor quality.