Comparative analysis of nutrient and flavor compositions provides new insight into the precision processing of clams from different regions in China

Abstract In this study, nutrients, nonvolatile compounds, and volatile compounds of clams from four different regions (Zhanjiang, ZJ; Zhangzhou, ZZ; Rudong, RD; and Dalian, DL) in China were examined. Proximate composition and amino acid content of clams were influenced by their growth location and species, of which ZZ clams presented excellent nutritional value. Key findings included alcohols, aldehydes, and ketones in the electronic nose and bitter, umami, and salty tastes in the electronic tongue, which are pivotal for distinguishing clams from different regions. DL clams exhibited significant umami and sweet taste, likely resulting from synergistic effects of free amino acids (alanine and glutamic acid), flavor-presenting nucleotides (inosine monophosphate and adenosine monophosphate), and inorganic ions (Cl− and Na+). On the contrary, ZZ and ZJ clams (Ruditapes philippinarum) had more types and contents of volatile components with aromatic odors than RD and DL clams (Meretrix lusoria). A total of 40 and 81 volatile organic compounds were identified by headspace-gas chromatography-ion mobility spectrometry and solid-phase microextraction gas chromatography-mass spectrometry, respectively. Alcohols, esters, aldehydes, and ketones were the main volatile components of the pleasant seafood-like aroma of clams, particularly alcohols. This study unequivocally demonstrated that the taste of DL clams was the best, while ZZ clams scored best in terms of nutrition and odor, which serves as a foundation for the future precision processing of clams.