Comparative analysis of flavour profiles in cooking liquids from razor clams (Solen grandis) processed by different methods.

This study investigated the flavour profiles differences of Solen grandis cooking liquids (SGCLs) processed by boiling, steaming, roasting and microwaving. The roasted SGCL showed obviously higher levels of soluble solid (8.63 %) and soluble protein (6.26 mg/mL). Electronic tongue analysis identified umami as the dominant taste attribute. The roasted SGCL had a remarkable proportion of sweet free amino acids (575.75 ± 0.21) mg/100 mL. Glu, Gly, Ala, Arg, cytidine monophosphate (CMP), inosine monophosphate (IMP), fumaric acid, and inorganic ions (Na+, Cl-, and K+) were screened as the crucial non-volatile flavour components in SGCLs. Gas chromatography-ion mobility spectrometry analysis identified 57 volatile compounds, comprising aldehydes (25), alcohols (10), ketones (12), esters (5), and others (5). Notably, the roasted SGCL exhibited an elevated aldehyde level (42.72 ± 0.17) %. In summary, roasting showed better performance in enhancing the flavour complexity of SGCL.