该研究选取了2个养殖地区（以湖北仙桃和潜江为例）的克氏原螯虾为研究对象，研究生虾和熟虾肉在滋味上的差异，对虾肉中呈味核苷酸、有机酸、游离氨基酸和无机离子等含量测定，并采用味道强度值和味精当量值来评价滋味物质的呈味强度，同时用电子舌对滋味和气味进行分析。结果表明：经热处理，呈味核苷酸中腺苷酸含量最高，仙桃地区（AX-1）和潜江地区（AX-2）虾肉中的腺苷酸含量分别为2.914、2.751 mg/g，对虾肉的鲜味形成有显著贡献；甘氨酸和丙氨酸对其甜味形成有显著贡献，缬氨酸和组氨酸能产生苦味；而热处理后AX-1中甘氨酸和丙氨酸含量分别增长约50.79%和3.79%，AX-2则分别增长约67.03%和28.82%，有趣的是AX-1中的苦味氨基酸含量也显著增大，从而影响其整体滋味；味精当量值呈上升趋势，无机离子含量、电子舌滋味分析和感官评价与核苷酸、氨基酸等指标结果对应。研究表明：不同养殖地区克氏原螯虾虾肉的滋味特征存在显著差异，综合考虑，热处理后AX-2的虾肉整体滋味更佳。

Procambarus clarkii from two distinct aquaculture areas (Xiantao and Qianjiang in Hubei Province) were examined to clarify flavor differences between raw and steamed P. clarkia meat. The contents of flavor-contributing nucleotides, organic acids, free amino acids, and inorganic ions in P. clarkii meat were quantitatively determined. The flavor intensities of taste substances were assessed with taste activity values and equivalent umami concentrations, and an electronic tongue was employed for taste and odor analyses. Thermal processing revealed adenosine monophosphate (AMP) to be the predominant taste nucleotide, with respective AMP concentrations in P. clarkii meat from Xiantao (denoted as AX-1) and that from Qianjiang (denoted as AX-2) of 2.914 and 2.751 mg/g contributing significantly to the umami taste of the meat. Glycine and alanine were identified as primary contributors to sweet taste, and valine and histidine were associated with bitter taste. Notably, thermal processing increased respective glycine and alanine contents in AX-1 by approximately 50.79% and 3.79%. These values were approximately 67.03% and 28.82%, respectively, in AX-2. Interestingly, the concentration of bitter amino acids in AX-1 also rose substantially after thermal processing, thereby influencing the overall taste. The equivalent umami concentrations demonstrated an upward trend. The contents of inorganic ions, the taste analysis via electronic tongue, and the sensory evaluations aligned with the observations about nucleotides and amino acids. The findings of this study indicate that there are pronounced differences in the taste attributes of P. clarkii meat sourced from various aquacultural regions. In a comprehensive evaluation, the flavor of thermally processed AX-2 was deemed best.

湖北省科技创新人才计划-科技人才服务企业项目（2023DJC100）；湖北省农机装备补短板核心技术应用攻关项目（HBSNYT202221）；潜江市公益性行业科研计划项目（2023GYX030）