Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion‐Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods

This study systematically analyzed the volatile flavor characteristics of scallion‐braised sea cucumber products from four major branded restaurant chains. Headspace–gas chromatography–ion mobility spectrometry (HS–GC‒IMS) analysis identified 57 volatile compounds in the sea cucumbers and 65 in their broths. Fingerprint comparisons revealed that thermal processing primarily reduced compound concentrations, whereas the scallion‐braising process altered the compound composition. Seventeen common volatile compounds, including ( Z )‐4‐decenal and ( E )‐3‐hexen‐1‐ol, were selected as key markers for flavor origin tracing. The key flavor compounds were found to originate mainly from the broth. The samples also exhibited significant textural variations, particularly in hardness, adhesiveness, and chewiness. The proportion of fixed water (T ₂₂ ) was closely related to the processing method. In addition, β‐myrcene, 4‐methyl‐2‐pentanol, and benzyl formate were identified as potential texture‐related components. These research results established a new reference framework for the comprehensive quality assessment and quality improvement of sea cucumber‐based foods.