Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis)

This study investigated the differences among 20–20 individual crab samples from Chongming (CM) and Taixing (TX) origin in china through proximate composition, taste composition, and sensory analysis evaluation, to find out the key factors and contribute to the realization of the high-quality mitten crab culture industry. The results showed that the overall performance of TX group was better, and the contents of Ala, Gly, Arg and AMP were 6.33±1.25 mg/g, 4.67±0.87 mg/g, 4.53±0.69 mg/g and 68.68±22.88 mg/100 g, respectively. The key taste amino acids, whose taste activity value was over 1.0, detected in TX (5 kinds) and CM (4 kinds). The umami and sweet sensory scores of TX were 0.52 and 0.50 higher than that in CM group. Cluster analysis and principal component analysis showed that TX and CM crabs could be distinguished to a certain extent.