Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products

Takifugu obscurus ( T. obscurus ) by‐products (fish heads and bones) account for about 35% of total weight. In order to improve its availability, flavor materials based on T. obscurus by‐product have been developed through enzymatic hydrolysis and Maillard thermal reaction. However, their basic taste characteristics have not been extensively investigated. In this study, the taste intensities of T. obscurus flavor materials (protein hydrolysates and Maillard reaction products) at different concentrations, pH, and temperatures were compared and distinguished by sensory evaluation combined with electronic tongue analysis. Results showed that T. obscurus by‐products protein hydrolysates (TBPH) had the optimal taste intensities (mainly umami taste) at 5.0 g/L, pH 6.5, and Maillard reaction products (MRPs) were at 4.0 g/L, pH 7.0. They both possessed excellent thermal stability, and their recognition thresholds were 0.08 g/100 mL for TBPH and 0.03 g/100 mL for MRPs, respectively. This study would lay a theoretical foundation to understand the basic flavor characteristics of T. obscurus by‐products.