Electronic tongue and metabolomic analysis (GC-MS and UPLC-MS techniques) were conducted to investigate the taste characteristics and metabolome of black sea bream before and after temporary rearing in natural seawater and artificial seawater, respectively. The natural seawater group showed reduced bitterness with advanced saltiness and sweetness, while the artificial seawater group had decreased umami. Metabolomic analysis revealed that most flavor-related metabolites and immune function-associated metabolites were downregulated, with a greater impact observed in the artificial seawater group. The artificial seawater group showed reduced immunity and disease resistance compared to the natural seawater group, indicating a greater level of environmental stress.
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Pan et al. (2024) studied this question.
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