Comparative Analysis of Umami Substances and Potential Regulatory Genes in Six Economic Bivalves

Flavor quality fundamentally influences the market value of bivalves, yet the molecular basis of interspecific umami variation remains poorly understood, hindering flavor-directed breeding. This study compared umami compounds and related gene expression across six economically important bivalve species from Southeast China: <i>Crassostrea sikamea</i>, <i>Meretrix meretrix</i>, <i>M. mercenaria</i>, <i>Cyclina sinensis</i>, <i>Ruditapes philippinarum</i>, and <i>Sinonovacula constricta</i>. Using quantitative chemical analysis and qPCR, key taste components and gene expression levels were assessed during the peak flavor season. Results identified glutamic acid, aspartic acid, guanosine monophosphate, and adenosine monophosphate as major umami contributors. <i>Crassostrea sikamea</i> showed the highest umami intensity (Equivalent umami concentration = 449.35 g Monosodium Glutamate/100 g dry weight), followed by <i>Meretrix meretrix</i> (EUC = 329.56 g MSG/100 g dry weight). Expression of glutamate dehydrogenase 1 strongly correlated with glutamic acid content (r = 0.90, <i>p</i> < 0.01), indicating its regulatory role. glutamic-oxaloacetic transaminase 1 and adenylosuccinate synthase also associated positively with aspartic and glutamic acids, respectively, while hypoxanthine phosphoribosyltransferase 1 correlated negatively. Bioinformatics revealed species-specific variations in key enzyme active sites. This study integrates flavor phenotyping with genetic analysis, offering novel insights into umami regulation and providing candidate genes for molecular breeding aimed at flavor enhancement, but subject to further functional validation and heritability analysis.