Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals

Key Points

• Flavor compounds significantly develop with extended cooking duration, highlighting a crucial balance in preparation.
• Free amino acids and fatty acids are key contributors to the flavor profile, impacting consumer preferences.
• Analysis of flavor development mechanisms underscores the importance of adjusting cooking duration and conditions.
• This study supports optimizing cooking methods for better flavor quality and resource utilization in seafood.