Comparative analysis of non-volatile flavor compounds in salt-sugar co-cured grass carp fillets utilizing various...

This study investigated the effects of traditional frying (TF, 0-9 min), air frying (AF, 0-17 min), and microwave frying (MF, 0-12 min) on non-volatile flavor compounds in grass carp fillets. Prolonged frying time promoted the accumulation of total free amino acids and reducing sugars, with thermal degradation acting as the primary driver of this increase. Histidine, 5'-guanosine monophosphate, and tartaric acid were identified as key flavor contributors, while succinic acid also showed significant contribution in TF and the early AF groups. The equivalent umami concentration exhibited a continuous increase with frying time. Electronic tongue revealed general enhancements in bitterness, saltiness, and sweetness attributes after frying. Statistical modeling identified 13 key flavor differentiation compounds. Both frying time and method significantly influenced non-volatile flavor compounds, with AF exhibiting the greatest efficacy in promoting umami compound accumulation. These findings provide theoretical guidance for taste quality regulation in fried fish fillet production.