Takifugu obscurus (T. obscurus) by‐products (fish heads and bones) account for about 35% of total weight. In order to improve its availability, flavor materials based on T. obscurus by‐product have been developed through enzymatic hydrolysis and Maillard thermal reaction. However, their basic taste characteristics have not been extensively investigated. In this study, the taste intensities of T. obscurus flavor materials (protein hydrolysates and Maillard reaction products) at different concentrations, pH, and temperatures were compared and distinguished by sensory evaluation combined with electronic tongue analysis. Results showed that T. obscurus by‐products protein hydrolysates (TBPH) had the optimal taste intensities (mainly umami taste) at 5.0 g/L, pH 6.5, and Maillard reaction products (MRPs) were at 4.0 g/L, pH 7.0. They both possessed excellent thermal stability, and their recognition thresholds were 0.08 g/100 mL for TBPH and 0.03 g/100 mL for MRPs, respectively. This study would lay a theoretical foundation to understand the basic flavor characteristics of T. obscurus by‐products.

中文翻译：

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养殖的暗藏T草副产品的风味材料的基本味道特征

暗纹（T. obscurus）副产品（鱼头和骨头）约占总重量的35％。为了提高其可用性，已经通过酶促水解和美拉德热反应开发了基于暗淡红僵菌副产物的调味料。然而，它们的基本味道特征尚未得到广泛研究。在这项研究中，通过感官评估与电子舌分析相结合，比较和区分了暗淡红毛线虫风味物质（蛋白质水解物和美拉德反应产物）在不同浓度，pH和温度下的味道强度。结果表明，暗纹T.副产物蛋白水解物（TBPH）在5.0 g / L，pH 6.5时具有最佳的味觉强度（主要是鲜味），而美拉德反应产物（MRPs）在4.0 g / L，pH 7.0时具有最佳风味。它们都具有出色的热稳定性，其对TBPH的识别阈值为0.08 g / 100 mL，对于MRP的识别阈值为0.03 g / 100 mL。这项研究将为理解暗纹锥虫副产品的基本风味特征奠定理论基础。