Metabolite composition and taste quality of Eriocheir sinensis under different steaming methods.

This study investigated the impact of cold water with increasing temperature (CI) and boiling water with constant temperature (BC) steaming on the metabolites and taste of Eriocheir sinensis. Sensory evaluation and electronic tongue analysis indicated that CI group enhanced ovaries umami, whereas BC group increased muscle umami (p < 0.05). Widely targeted metabolomics showed impacts on amino acid and energy metabolism. CI group significantly increased total amount of free amino acids and nucleotides. Enzyme activity experiments confirmed that cold water with increasing temperature augmented adenosine monophosphate deaminase activity (maximal: 30 °C, pH 6.0) and 5'-inosine monophosphate levels (p < 0.05). Equivalent umami concentration value analysis showed that CI group amplified ovaries umami (increased by 4.19 g MSG/100 g) by increasing nucleotides content, while BC group mainly intensified muscle umami (0.34 g MSG/100 g) through increasing glutamic acid levels. Cold water with increasing temperature steaming should be prioritized for E. sinensis.