Abstract

This study investigated the impact of high-pressure processing (HPP) on the Maillard reaction and volatile compound formation in dried golden apple snails at different pressure levels (200, 400, and 600 MPa). Color and browning analysis indicated that higher HPP levels accelerated the Maillard reaction while preserving a desirable golden-yellow hue. Volatile compound analysis revealed that increased pressure significantly enhanced the formation of aldehydes (3-methylbutanal), ketones (2-heptanone), and alcohols (1-octen-3-ol), contributing to flavor development (p < 0.05). Fourier transform infrared (FTIR) spectroscopy revealed that HPP (400–600 MPa) induced significant modifications in hydroxyl, carbonyl, and amide functional groups, enhancing Maillard reactions, volatile compound formation, and aroma development. HPP at 400 MPa enhances the release of key free amino acids that contribute to umami and sweetness, while higher pressures (600 MPa) may degrade amino acids and limit their release. Pearson correlation analysis showed that drying yield negatively correlated with biochemical parameters, while sensory attributes were less affected. These findings suggest that HPP enhances the Maillard reaction and flavor formation in dried golden apple snails, offering a potential strategy for improving the sensory quality of processed snail products.