Changes in non-volatile taste components and aroma profiles of giant freshwater prawn (Macrobrachium rosenbergii) cultivated in saline-alkali water

In this study, the volatile and non-volatile substances of <i>Macrobrachium rosenbergii</i> cultured in saline-alkali water (SA) and freshwater (FW) were compared. The results showed SA had significantly higher inosinic acid (IMP, 2115.24 ± 75.29 mg/kg vs 1308.55 ± 51.25 mg/kg), but the umami amino acids (UAA, 224.06 ± 11.02 mg/kg vs 326.80 ± 32.20 mg/kg) and total essential amino acids (TEAA, 1656.99 ± 197.63 mg/kg vs 2091.01 ± 84.09 mg/kg) were significantly lower (<i>P</i> < 0.05). The taste activity value (TAV) of alanine (ala), histidine (his) and glutamic acid (Glu) suggested they had important effects on the flavor of SA. There was no significant difference in the umami. However, SA had higher EPA, DHA, PUFA, and flesh lipid quality (FLQ). Eleven differential metabolites related to odor were detected, including terpenes, heterocyclic compounds, and esters. The odor differences were mainly plant- and fat-related, such as fruity and woody. This study enhances the understanding of the flavor theory of saline-alkali water crustaceans.