The short-term micro-flowing water treatment (STMF) has been proven to improve the taste quality of bighead carp. However, few studies have focused on its impact on the aroma quality of bighead carp muscle and the underlying mechanism. This study investigated the effect of STMF on the aroma quality of bighead carp muscle using UPLC–MS/MS-based metabolomics and gas chromatography–mass spectrometry (SAFE–GC–MS) combined with semi-quantitative methods. A total of 56 volatile compounds were found in the bighead carp muscle by SAFE–GC–MS. During the STMF, the contents of hexanal and (E,E)-2,4-heptadienal decreased significantly, which decreased by 24.09 % and 20.80 % after 6 days of the STMF, respectively. However, the contents of (E)-2-octenal and (E)-2-nonenal showed a trend of rising first and then falling, with maximum values at the 6th day of the STMF. The Pearson’s correlation coefficient showed a good correlation between some sensory attributes and aroma compounds. The fatty acid, amino acid, and glutathione metabolism of bighead carp muscle were significantly changed after 2 days of the STMF, with the contents of carnitine and acylcarnitine increased and then the contents of glutamic acid and glutamine increased. The improvement of flavor quality could be related to metabolism of carnitine, glutamic acid, glutamine, and glutathione. This study may help to understand the mechanism of STMF in enhancing the aroma quality of aquatic products.
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