中文摘要：

采用顶空固相微萃取和气相色谱-质谱检测技术，利用单因素方差方法分析三疣梭子蟹野生、“科甬1号”和养殖群体肝胰腺、卵巢和肌肉组织中呈味氨基酸、脂肪酸、甜菜碱和香气成分含量造成的营养和风味品质差异。结果表明，谷氨酸在所有组织中滋味活性值大于1，是三疣梭子蟹鲜味主要贡献者，其次是甘氨酸和丙氨酸，为甜味主要贡献者。“科甬1号”在氨基酸贡献的风味上优于野生和养殖群体，其中谷氨酸、精氨酸和丙氨酸可分别作为“科甬1号”雌性肝胰腺和雄性肌肉的特征氨基酸。从甜菜碱角度风味排序由高到底为野生群体、“科甬1号”群体、养殖群体。3个群体共检测出33种脂肪酸，养殖群体卵巢中C18:2t(n-6)和C22:6(n-3)分别显著（P＜0.05）低于野生群体和“科甬1号”群体。野生群体和“科甬1号”群体雄性肝胰腺中C15:1和C17:1含量，及肌肉中C18:3(n-6)、C20:3(n-6)、C21:0、C22:2、C23:0和C24:0含量显著高于养殖群体，两群体在由多不饱和脂肪酸贡献的风味上明显优于养殖群体。3个群体卵巢中共检测到88种挥发性风味化合物，包括烷烃类、醇类、酯类、醛类、酮类、酚类，共有化合物13种，总体相对含量并无显著性差异，个别含量具有明显差异的支链烷烃和甲苯等化合物可能是造成风味差异的主要原因，需要进一步研究证实。

英文摘要：

Headspace solid phase micro extraction(HS-SPME)coupled to gas chromatography-mass spectrometry(GCMS)was employed to detect the contents of taste-related amino acids,fatty acids,betaine and aroma components in the hepatopancreas,ovary,muscle of wild,“Keyong No.1”and aquaculture populations of Portunus trituberculatus.For the evaluation of flavor and nutritional differences,statistical analysis of the obtained data was made by one-way analysis of variance(ANOVA).The results indicated that taste active values(TAV)of glutamate were greater than1in all tissues suggesting it to be the major contributor to the umami taste of all tissues,followed by glycine and alanine,both of which were the main contributors to sweetness.“Keyong No.1”was superior to wild and cultured populations with respect to the amino acid-derived flavor,and glutamic acid,arginine,and alanine could be considered as the characteristic amino acids in the female hepatopancreas of“Keyong No.1”and the muscle of male“Keyong No.1”craba,respectively.The flavor of the populations in terms of betaine was decreased in the following order:wild>“Keyong No.1”>aquacultural.A total of33fatty acids were detected in all the populations,while the contents of C18:2t(n-6)and C22:6(n-3)in the ovaries of aquacultural population were significantly lower(P<0.05)than those in wild and“Keyong No.1”populations,respectively.The contents of C15:1and C17:1in the male hepatopancreas and the contents of C18:3(n-6),C20:3(n-6),C21:0,C22:2,C23:0,and C24:0in the muscles of wild and“Keyong No.1”male populations were significantly higher than those of farmed population,respectively.Consequently,it was proved that the wild and“Keyong No.1”populations were superior to the aquacultural population with respect to the flavor contributed by polyunsaturated fatty acids.A total of88volatile flavor compounds were identified in the ovary of the three populations including alkanes,aldehydes,alcohols,esters,ketones and phenols.Among these compounds,13were common to all