Effects of steam processing on the flavor formation mechanism of male and female mussels

In this study, the flavor quality of male and female mussel meat was investigated by sensory evaluation, gas chromatography-ion mobility spectrometry (GC‒IMS), gas chromatography‒mass spectrometry (GC‒MS) and metabolomics. The sensory evaluation results indicated that the flavor quality of male and female mussel meat was optimal when it was steamed for 8 min and that “fresh” was the most prominent odour attribute. The GC‒IMS and GC‒MS results revealed that aldehydes, ketones and alcohols were the characteristic flavor compounds in male and female mussel meat during different steaming times. Glycerol phospholipid metabolism was the main metabolic enrichment pathway shared by male and female mussel meat, and glycine (Gly), serine (Ser), and threonine (Thr) metabolism were the main metabolic pathways of female mussel meat. Phosphatidylethanolamine, phosphatidylcholine, phosphatidyl-L-serine, phosphatidylglycerol, and 1-acyl-n-glycerin-3-phosphocholine are the precursors of key odour compounds in male and female mussel meat at different steaming times. • The overall flavor of mussel meat could be improved by steaming. • The best overall odour of the mussel meat was achieved when steamed for 8 min. • The main flavor compounds of the mussel including aldehydes, ketones, and alcohols. • The glycerophospholipid metabolic was the main pathway of the mussel during steaming. • Glycerophospholipid metabolites were key precursors of odour compounds of the mussel.