title: Comparison of flavour qualities of three sourced Eriocheir sinensis.
abstract: Flavour qualities of three edible parts of three types of Chinese mitten crab from different areas were examined. The flavour profiles detected by E-tongue and E-nose showed that differences existed in tastes and odours among wild-caught crabs (WC), Yangcheng crabs (YC) and Chongming crabs (CM). The total free amino acids contents of WC were all at the highest level in meat, gonads and hepatopancreas. Ovaries had the highest nucleotides content and equivalent umami concentration (EUC) than other tissues in both female and male. The EUC was the highest in all parts of WC, followed by YC and CM. The total content of nine key volatile compounds was the highest for WC in the gonads and hepatopancreas; in the muscle, they were the highest in female YC and male CM, but the lowest for WC.
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Shuai
authors.initials: S
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: He
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Yayue
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Ningping
authors.initials: N
authors.lastname: Tao
authors.affiliation: Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Xugan
authors.initials: X
authors.lastname: Wu
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China. Electronic address: xcwang@shou.edu.cn.
authors.forename: Xichang
authors.initials: X
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Weiqiang
authors.initials: W
authors.lastname: Qiu
authors.affiliation: Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
authors.forename: Mingjun
authors.initials: M
authors.lastname: Ma
mesh_terms: D000818:Animals; D003386:Brachyura / Q000737:chemistry*; D005260:Female; D005421:Flavoring Agents / Q000737:chemistry*; D008297:Male; D012758:Shellfish / Q000032:analysis*; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: Chinese mitten crab; Flavour; Odour compounds; Taste intensity