Drivers of Consumer Preference Derived from Active Volatiles for Cooked Eriocheir sinensis

SIMPLE SUMMARY: Chinese mitten crab (Eriocheir sinensis) of different varieties and origins, is a popular aquatic product in Asian countries as a result of its unique flavor. Additionally, different genders and edible parts produce diverse volatile compounds that affect consumers’ choices and preferences. Therefore, it is essential to evaluate these differences to determine the factors impacting consumer preferences. This study explored the influence of exogenous and endogenous factors on volatile compounds and the sensory quality of farmed crabs from different rearing conditions and varieties. The volatile compounds differed among different origins and significantly influenced consumer preferences. ABSTRACT: Consumers’ perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of E. sinensis in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and R(MAT) (calculate the R-index by matrix) values >52.93%. The crabs’ origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65–20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior.