Effect of cooking conditions on sea urchin dumplings.

The objective of this study was to investigate the changes in flavour and taste of sea urchin dumplings subjected to different cooking methods, utilising gas chromatography-ion mobility spectrometry (GC-IMS), electronic tongue (E-tongue) analysis, free amino acid content assessment and sensory evaluation. The GC-IMS technique successfully detected 69 volatile compounds in the skin and 60 volatile compounds in the filling of the boiled dumplings. From the established fingerprints, it was found that there were significant differences in the flavour compounds of dumplings skins among the groups. 1-Octen-3-ol, 2-methylpropanal, ethyl acetate monomer, methyl 2-methylbutyrate and 2-pentylfuran were found in the skins of dumplings cooked in different ways and were positively correlated with freshness in the E-tongue, and were also positively correlated with aspartic acid and glutamic acid. Sensory evaluations revealed significant differences in dumplings under different cooking methods. The results can provide data support and theoretical reference for the processing of dumplings.