Elucidating the effects of different stewing methods on the trade-off between flavor and nutritional quality of crucian carp soup: integrating flavoromics, metabolomics, microstructure, and sensory analysis.

Crucian carp soup is renowned for its rich flavor and nutritional benefits, yet the impacts of different stewing methods on its overall quality have not been elucidated. This study investigated the effects of conventional stewing, pressure stewing, and double-boiling on the nutritional composition, flavor characteristics, microstructure, and sensory attributes of fried and non-fried crucian carp soup. The fried crucian carp combined with pressure stewing (FPS) group exhibited the highest nutrient extraction efficiency. Meanwhile, GC-IMS rapidly distinguished group differences, while GC-MS with PLS-DA and OAV analysis identified 12 key volatile organic compounds (VOCs), and LC-MS with PLS-DA identified 46 differential non-volatile compounds. Flavoromics analysis showed that all groups were dominated by meaty and fatty notes that were closely associated with lipid-derived volatiles and Maillard reaction products. On the other hand, the fried double-boiled group (FDS) presented better VOCs preservation due to mild heating. Microstructure analysis further revealed that the FPS group contained smaller and more uniformly distributed micro-nano particles with a characteristic milky-yellow appearance. Sensory evaluation showed that FPS achieved the highest umami and overall acceptability scores, coinciding with elevated glutamic acid levels, whereas the FDS group exhibited a cleaner and more delicate aroma profile associated with enhanced retention of aroma-active VOCs. Collectively, this study reveals a trade-off between nutrient extraction and aroma retention in crucian carp soup mediated by different stewing methods, providing valuable guidance for developing personalized cooking strategies tailored to diverse dietary preferences and nutritional requirements.