Climate-driven changes to taste and aroma determining metabolites in an economically valuable portunid (Portunus armatus) have implications for future harvesting

The effects of climate change on the distribution and biology fisheries species have received substantial attention, but quantitative assessments changes to taste aroma determining compounds remain limited—despite sensory quality being a key driver demand for most harvested species. Utilising economically important blue swimmer crab ( Portunus armatus ), we tested temperature salinity treatments aligned with near-future projections volatile non-volatile that determine seafood flavour. Volatile were analysed using solid phase microextraction gas chromatography-mass spectrometry non-volatiles identified liquid chromatography (mass analysis). Multivariate analyses revealed temperature, not salinity, significantly affected compositions both in meat following 30-day exposure period. Univariate highlighted significant reductions amino acids amines associated bitter sweet organoleptic properties elevated temperature. These results imply potential alter seafood, which could affect future harvesting priorities. Assessments under can produce valuable information help predict shifts fishing effort form basis global fisheries.