The flavor of shellfish has become one of the key selection goals in aquatic breeding since it influences consumer preferences. Glycogen has been proven to be a primary taste-enhancing component in most shellfish. But fewer studies were reported on Pacific abalone, and the contribution of glycogen to taste is unclear. In this study, the human sensory test, electronic tongue, ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS), and multivariate statistical methods were used to investigate differences in flavor between two groups (high and low groups, respectively) of Pacific abalone with different glycogen contents. The results of the two flavor evaluations consistently showed that the scores of umami and sweetness were significantly higher in the high glycogen content group. Pacific abalone with a higher glycogen content has a better flavor. A total of 295 substantially differential metabolites were identified between the two groups. Lysine, glutamic acid, glycine, serine, threonine, nucleotides, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were considered to be the main taste-enhancing components in the high group. This study proves the significance of glycogen content in Pacific abalone on flavor characteristics and provides new insights into the underlying metabolic causes of flavor differences. Additionally, the findings also provide guidance for selection breeding of quality-related traits in Pacific abalone.

中文翻译：

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两种不同糖原含量太平洋鲍鱼品系的口感特征及代谢变化

贝类的风味影响着消费者的喜好，已成为水产养殖的关键选择目标之一。糖原已被证明是大多数贝类中主要的增味成分。但有关太平洋鲍鱼的研究较少，而且糖原对味道的贡献尚不清楚。本研究采用人体感官测试、电子舌、超高效液相色谱-串联质谱（UHPLC-MS/MS）和多元统计方法研究两组（高组和低组）之间的风味差异。 ，分别）具有不同糖原含量的太平洋鲍鱼。两次风味评价的结果一致表明，高糖原含量组的鲜味和甜味得分显着较高。糖原含量较高的太平洋鲍，风味更佳。两组之间总共鉴定出 295 种显着差异的代谢物。赖氨酸、谷氨酸、甘氨酸、丝氨酸、苏氨酸、核苷酸、磷脂酰胆碱(PC)和磷脂酰乙醇胺(PE)被认为是高组中主要的增味成分。这项研究证明了太平洋鲍鱼中糖原含量对风味特征的重要性，并为风味差异的潜在代谢原因提供了新的见解。此外，研究结果还为太平洋鲍鱼品质相关性状的选育提供了指导。