Culinary evolution of cultured Takifugu Flavidus head soup: Nutrient dynamics and flavor profiles across cooking durations

This study aimed to examine the effects of different cooking durations on the nutrient composition and flavor profile of cultured Takifugu Flavidus head soup (CTHS). The dynamic changes of key nutrients and volatile organic compounds (VOCs) in CTHS during a 180-min cooking process were meticulously tracked using chemical analysis and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results revealed a continuous increase in the content of proteins, lipids, sugars, amino acids (AAs), and fatty acids (FAs) in CTHS with extended cooking time, while the diversity and concentration of VOCs fluctuated. The unique flavor of CTHS was primarily attributed to the presence of key aldehyde compounds, such as (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, and decanal, with their levels declining after 120 min. Correlation analysis and principal component analysis (PCA) revealed a strong correlation between nutrients and VOCs. The increased levels of AAs and FAs exacerbated FA oxidation and Maillard reactions, thereby promoting the formation of key VOCs, especially after 90 min. In summary, controlling cooking duration is essential to establish a balance between nutrition and flavor in traditional cooking methods; the optimal quality CTHS can be achieved by cooking for 120 min. This study provided critical insights for enhancing the culinary quality and health benefits of traditional soups, while offering a scientific reference for gastronomy enthusiasts and the food industry. •Nutrient levels gradually increased with extended cooking duration.•The diversity and concentration of VOCs fluctuated during cooking.•Aldehydes are the main key VOCs in CTHS.•A significant correlation was observed between nutrients and VOCs.•120 min of cooking CTHS results in optimal nutrient composition and flavor.