Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Pomacea canaliculata): Sanim and Srithong varieties

Odor- and taste-related compounds of the golden apple snail ( Pomacea canaliculata ), promoted as a sustainable protein source in Asia, remain poorly characterized across cultivated varieties. This study comparatively investigated non-volatile compounds (free amino acids, nucleotides, organic acids, sugars), volatile profiles, taste-active value (TAV), equivalent umami concentration (EUC), oxidation indices, and electronic sensing responses ( E -nose and E-tongue) in two farmed varieties, Sanim (SN) and Srithong (ST), under uncooked and cooked (boiling) conditions, alongside sensory evaluation. Distinct varietal differences were evident in volatile composition: SN exhibited higher aldehydes, whereas ST was enriched in sulfur-containing compounds, consistent with E -nose PCA separation (PC1 50.22%, PC2 42.15%). However, IMP and Glu/Gln dominated taste profiles, resulting in comparable umami intensity and no varietal discrimination by E-tongue or sensory panels. Overall, odor-active volatiles differentiated varieties at the molecular level, but cooking minimized perceptible sensory differences, supporting variety selection based on production efficiency rather than flavor attributes. • Sanim (SN) and Srithong (ST) golden apple snails had different flavor compounds. • IMP and Glu/Gln were key contributors to the umami in both varieties. • Boiling reduced nucleotides and sugars, altering umami and browning compounds. • E -nose distinguished SN (aldehyde-rich) and ST (sulfur-rich) odor fingerprints. • Both cooked snails had similar E-tongue profiles and consumer acceptance.