Study on the taste compounds and the contributions to taste of cultured large yellow croaker

The main taste compounds of cultured large yellow croaker were analyzed including the free amino acid,nucleotide,TMAO,glycine betaine,organic acid,inorganic ions.Furthermore,the contributions to the whole taste of cultured yellow croaker were evaluated by TAV method. The results showed that the total free amino acid were2463.8mg·kg- 1in cultured large yellow croaker,and of which the arginine make the largest contribution to the taste.IMP,GMP,TMAO and glycine betaine played important role in the taste- active flavor of large yellow croaker,Succinic acid might be one of the important factors.The TAV of K+was greater than 1,so it was the main tasteactive ion.Otherwise,the EUC of cultured large yellow croaker was as high as 13.43 g MSG /100 g,and the TAV value was 447.67,which was benefit from the high content of IMP,and it also explained the special delicious taste of large yellow croaker.