The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor.

The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor were studied by tested free amino acid, taste nucleotide, volatile compounds, and analyzed combined with sensory, electronic nose, and electronic tongue results. The results of electronic nose, electronic tongue, and sensory showed that the flavor were slightly different under two conditions. For taste substance, indoor culture can significantly increase the contribution of AMP, glutamate, alanine, proline to the taste and the content of TAA and EAA of gonad. Also, it could significantly increase the contribution of AMP, lysine, and histidine and the content of EAA of meat, while the TAA and FAA were adverse (p < 0.05). The equivalent umami concentration value of gonad and meat were higher than outdoor cultured. For volatile compounds, the content of aldehydes, ketones, and furans in gonad and meat were decreased by indoor culture, but others were increased. PRACTICAL APPLICATIONS: At present, many scholars have studied the effects of culture methods and conditions, including temperature, region, salinity, feed, etc. On the growth and development of Portunus Trituberculatus, some studies have studied the effects of free amino acids on their flavors, but few have reported the influences of culture methods and conditions on the overall flavor of the Portunus Trituberculatus. In this study, we explored the overall flavor of indoor and outdoor breeding of the gonads and crab meat of the Portunus Trituberculatus by the sensory evaluation analysis, volatile substance analysis, free amino acid, and taste nucleotide analysis, combined with electronic tongue and electronic nose analysis, provides a certain theoretical reference to the swimming crab pond aquaculture industry.