Analysis of Changes in Flavor of Lepidotrigla microptera Bone Broth during Boiling Process Based on Flavoromics Combined with Electronic Sensory Detection Technology

The effects of different boiling durations (0.5, 1, 1.5, 2, 2.5 h) on the flavor of Lepidotrigla microptera bone broth (LBB) were investigated by flavoromics, rapid electronic sensory detection technology, and combined with sensory evaluation. The results showed that both electronic nose and electronic tongue could distinctively distinguish the odor and taste of LBB prepared by different boiling durations. With the prolongation of boiling durations, the sensory score of LBB was the highest when boiled to 2 h. The content of aldehydes of LBB increased and then decreased, with the highest value detected at 2 h, which contributed to the primary flavor characteristics. The total umami and sweet free amino acid content initially increased and subsequently decreased, peaking at its highest level under a boiling duration of 2 h. The concentrations of 5'-IMP and 5'-GMP, the primary umami nucleotides, initially increased and subsequently decreased, with the peak values being the highest after a boiling duration of 2 h. Combining with the results of headspace-gas chromatography-ionmobility spectroscopy (HS-GC-IMS), high performance liquid chromatograph tandem mass spectrometer (HPLC-MS), electronic -nose, electronic -tongue and sensory evaluation, the flavor of LBB when boiled to 2 h were superior. In conclusion, the boiling duration of 2 h was most conducive to the precipitation of flavor substances and the harmony of the overall taste of LBB, establishing a theoretical guideline for the development of a series of prepared LBB products.