摘要：This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and ethers were found in the back of JPGC (
p < 0.05). The combination of an electronic tongue and electronic nose (E-nose) could effectively distinguish the flavor differences between the different parts of JPGC and CGC by principal component analysis. Both the content of total free amino acids (FAAs) and content of amino acids contributing to the sweet and fresh flavors were higher in JPGC than CGC (
p < 0.05). Among the ATP-associated products, the inosine 5’-monophosphate (IMP) contents of the back and tail of JPGC were higher (
p < 0.05), but the abdomen content was lower (
p > 0.05) than the respective contents in the corresponding parts of CGC. Sensory evaluation shows that JPGC had a better texture, odor, and taste, compared to CGC. Correlation analysis showed that the E-nose data and FAAs were highly correlated with the content of alcohols, aldehydes, and ethers. This study showed that the flavors of the different parts of JPGC differed significantly from those of CGC.
