Nutritional Evaluation and Volatile Flavor Compounds Analysis of Cultured and Wild Phascolosoma esculenta

The aims of this study were to analyze and evaluate the nutrient composition and volatile compounds of cultured and wild Phascolosoma esculenta. The results showed that crude protein content of cultured P.esculenta was significantly lower(P<0.05),while water and crude fat content were significantly higher than those of wild(P<0.05).The total amino acids content,essential amino acids content and flavor amino acids content of cultured P.esculenta were lower than those of wild.Flavor amino acids,arginine and lysine of cultured and wild P.esculenta accounted for 44.12%,10.23%,6.17% and 45.22%,9.85%,5.94% respectively. The unsaturated fatty acids(USFA)contents of cultured P.esculenta were lower than those of wild(P<0.05),accounting for 48.60% and 53.04% in the total fatty acids respectively,and C_{20:4 n-6} content was the highest. 40 volatile compounds was detected from cultured P.esculenta,including aldehydes,alcohols,ketones accounting for 30.10%,18.19%,13.47%.41 volatile compounds was detected from wild P.esculenta,including aldehydes,alcohols,ketones accounting for 31.53%,18.50%,19.59%.Both of cultured and wild P.esculenta showed fatty,mushroom earthy and grassy flavour. The substances which were mainly attributed to the flavour were octyl aldehyd,nonanal,(E)-oct-2-enal,(E)-non-2-enal,1-octen-3-ol,3-octenol and β-ionone. Based on these results,the nutritional quality,fishy smell and aroma characteristics of cultured P.esculenta were slightly lower than those of wild P.esculenta.