Analysis of the odor profile and metabolome of traditional sea cucumber dishes: Multi-omics combined screening for molecular regulatory targets of process.

The formation of the distinct odor in scallion-braised sea cucumber (SBSC) is a complex process. This study employed an integrated approach combining volatilomics and widely targeted metabolomics to analyze three commercially prepared SBSC samples produced using different techniques. The results demonstrated that the core odor profile arises from the combined effects of characteristic aromas described as "green," "fatty," and "fruity," with six volatiles-1-octen-3-ol, (E, E)-2,4-decadienal, and phenylacetaldehyde, among others-identified as key differential odor-active compounds distinguishing the three sample groups. Metabolomic analysis revealed that amino acids and their derivatives form the primary endogenous material basis of SBSC, while benzene and substituted derivatives and heterocyclic compounds constitute the main exogenous material foundation. The study found that sufficient thermal processing time and efficient integration of odor components are critical control points for achieving the ideal odor characteristics of SBSC. This research provides a scientific basis for the standardized production of SBSC.