Comparative analysis of the non-volatile metabolites and taste profiles of the four famous freshwater fish raw materials in China

Key Points

• Taste profiles reveal significant differences among the four fish varieties, enhancing culinary understanding.
• Chemical analysis identifies distinct non-volatile metabolites, influencing sensory qualities in fish.
• Assessment involved sensory evaluation and comparative analysis of fish samples from various regions.
• Findings highlight the importance of flavor compounds, beneficial for culinary and aquaculture applications.