This study investigated the effects of three common thermal processing methods (boiling, steaming, and frying) on the color, nutritional composition, fatty acid profile, volatile base nitrogen (TVB-N), and fat oxidation of crayfish hepatopancreas. Electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry (GC-IMS) techniques combined with sensory evaluation were applied to evaluate the effects of different thermal processing methods on the physicochemical properties, volatile flavor substances, and sensory quality of crayfish hepatopancreas. The results revealed that,...
