Comparison of taste and odour characteristics of three mass‐produced aquaculture clams in China

Differences in taste and odour between three kinds of clam with the highest aquacultural production in China were investigated. Meretrix petechialis, Mactra veneriformis and Ruditapes philippinarum (fresh and dried product) were analysed firstly by electronic tongue and electronic nose. Fresh and dried clams could be easily distinguished, and there was little difference between uncooked fresh clams, while greater difference occurred between R. philippinarum and other fresh clams after cooking. The total free amino acid (FAA) content of uncooked clams increased after cooking but decreased in dried clam; the highest proportion was of sweet taste FAAs. Ala, Glu, Arg, 5′‐adenosine monophosphate and 5′‐inosine monophosphate were the most important active taste compounds. The umami intensity order was found to be fresh R. philippinarum, followed by M. petechialis and M. veneriformis, and finally dried R. philippinarum. The greatest number of volatile compounds was found in dried clam, while M. petechialis and M. veneriformis had the most compounds in common.