The effects of climate change on the distribution and biology of fisheries species have received substantial attention, but quantitative assessments of changes to taste and aroma determining compounds remain limited—despite sensory quality being a key driver of demand for most harvested species. Utilising the economically important blue swimmer crab (Portunus armatus), we tested the effects of temperature and salinity treatments aligned with near-future climate change projections on volatile and non-volatile sensory compounds that determine seafood flavour. Volatile compounds were analysed using solid phase microextraction and gas chromatography-mass spectrometry and non-volatiles were identified using liquid chromatography (mass spectrometry analysis). Multivariate analyses revealed that temperature, but not salinity, significantly affected the compositions of both volatile and non-volatile compounds in crab meat following a 30-day exposure period. Univariate analyses highlighted significant reductions in amino acids and amines associated with bitter and sweet organoleptic properties following exposure to elevated temperature. These results imply the potential for climate change to alter taste and aroma determining compounds in seafood, which could affect future harvesting priorities. Assessments of seafood sensory quality under climate change can produce valuable information to help predict shifts in fishing effort for harvested species that form the basis of important global fisheries.

气候变化对渔业物种分布和生物学的影响受到了广泛关注，但对味道和香气决定化合物变化的定量评估仍然有限——尽管感官质量是大多数捕捞物种需求的关键驱动因素。利用经济上重要的蓝色游泳蟹（梭子蟹)，我们测试了与近期气候变化预测相一致的温度和盐度处理对决定海鲜风味的挥发性和非挥发性感官化合物的影响。使用固相微萃取和气相色谱-质谱法分析挥发性化合物，使用液相色谱法（质谱分析）鉴定非挥发物。多变量分析表明，在 30 天的暴露期后，温度而非盐度会显着影响蟹肉中挥发性和非挥发性化合物的组成。单变量分析强调了暴露于高温后与苦味和甜味感官特性相关的氨基酸和胺的显着减少。这些结果意味着气候变化有可能改变海鲜中决定味道和香气的化合物，这可能会影响未来的捕捞优先级。在气候变化下对海产品感官质量的评估可以产生有价值的信息，以帮助预测捕捞努力的变化，这些捕捞物种构成了重要的全球渔业的基础。