Volatile compounds, synergistic effects, precursors and impact factors for odor profiles in Eriocheir sinensis

Flavor, especially odor, is one of the most concerning food qualities for producers and consumers. The odor of E. sinensis is a vital quality indicator and highly variable in species, diets, regions and harvest seasons. These differences could diminish consumer acceptance and reduce the economic returns to the farmer. Until now, 168 volatile compounds have been identified in E. sinensis, of which 42 are shared to five edible parts, and the hepatopancreas has 22 specific compounds. The 30 aroma-active compounds may interact to form odor profiles. Volatile compounds are mainly derived from Phosphatidylethanolamine (PE) and free fatty acids (FFA) by a series of biochemical reactions such as thermal degradation, secondary degradation, molecular rearrangement, and Maillard reaction. The odor of crab has a close relationship with agriculture. Once harvested, the crab also produces odors during processing and storage, which could be controlled by consumers. This work provides information that could support the development of innovative aquaculture strategies to satisfy the needs of the consumer market.