Comparison of the taste compounds in different grades of Chinese mitten crab (Eriocheir sinensis)

Abstract:

This study aimed to compare the taste compounds of different grades of Chinese mitten crab (Grade A: 200 g; Grade B: 150 g; Grade C: 125 g). The taste profiles of the different grades were distinguished by an electronic tongue. Free amino acids, 5´-nucleotides, organic acids, and inorganic ions were analyzed by an automatic amino acid analyzer, high-performance liquid chromatography (HPLC), and an ion chromatography, and the taste activity value (TAV) and equivalent umami concentration (EUC) were also calculated. Grade A crabs had the highest sweetness amino acid content, and grade C crabs had the highest umami amino acid content. The taste nucleotides were the highest in the grade C crabs. For the organic acids, only lactic acid and citric acid were detected, and Grade A crabs > Grade B crabs > Grade C crabs. Grade C crabs had the highest phosphate (PO43–) content, which was significantly (P<0.05) higher than Grade A and Grade B crabs. The TAV values of alanine, glycine, histidine, arginine, phenylalanine, proline, potassium (K+), chlorine (Cl–), and PO43– in the different grades were greater than 1 and contributed to Chinese mitten crab taste. Grade C crabs had the highest EUC value. Based on the contents of umami FAA, umami nucleotide, inorganic ions, and EUC value, the umami of grade C crabs was superior.