Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup

Summary Thermal reactions affect flavour, but how different thermal reactions influence the flavour of cooked soup has rarely been investigated. Herein, the effect of heat treatment (0–50 min) at different temperatures (120, 140 and 160 °C) on Ruditapes philippinarum soup was studied. The acceptable heating of Ruditapes philippinarum soup was assigned at 140 °C for 30 min by human sensory evaluation and compound analysis. In addition, the detailed relationship between the formation of key volatile compounds and heating temperature was revealed by partial least squares discriminant analysis (PLS‐DA) and the odour coding method. A total of 28 key volatile compounds were selected according to the results of variables important in the projection (VIP) and odour activity value (OAV). Whereas 3‐ethyl‐2,5‐dimethyl pyrazine and 2‐heptylfuran were the most important volatiles produced only in the thermal reaction at 140 °C and associated with cocoa and roasted nut odours. These results indicated the relationship between thermal reactions and flavour formation. The odour coding obtained from OAV could be as a reference benchmark for heating seafood soup products.