To explore the mechanism of change in flavor quality of post-harvested commercial bivalve molluscs,a trial study for bottom-raised scallop(Patinopecten yessoensis)was carried out.Two 7-day-long trial supply chains for live products were designed with reference to the current operation in the scallop industry,which were immersed(wet-chain)and non-immersed(dry-chain),respectively.Sensory attributes,physical characteristics and physiological condition of scallop were tracked by daily testing of adducors separated from live scallop sampled.Flavor profiles were described by sensory evaluation with 5 aspects of sensory indexes(odor,taste,aftertaste,texture and appearance),FAA(free amino acids),ATP and its breakdown products,Glycogen,CI(condition index),Shear Force and Cooking Loss were selected as quality condition indicators of live scallop.Principal Component Analysis(PCA)was used to identify outliers between the sensory evaluations of each sample.To interpret the flavor attributes developed during supply chains,relationships between the sensory properties and lab measurements were determined by partial least squares regression analysis(PLS2).Results showed that,during early stage of both supply chains,severe stress induced by harvest and post-harvest led to a temporary decrease of the flavor quality,and much less palatable descriptors(bitter,sour)appeared; During middle stage of the both supply chain,scallop live in a relatively stable environment,the main flavor profile contributors were palatable descriptors(sweetness,umami and seafood); in the late stage,less palatable descriptors(bitter,sour)appeared again;totally,quality condition of live scallop tended to decline,indicated by the measurement of physicochemical indexes selected;comparing wet-chain with dry-chain,short-term transportation(≤2 days)in the dry-chain has superiority over wet chain on both sensory characteristics and physiological conditions,when extending transportation period(≥3 days)wet-chain showed some advantages;result of the correlation between sensory and physicochemical indexes showed that,sensory descriptors(sweet taste,umami aftertaste,dairy odor)and physicochemical indicators(Gly,Glu,Arg,ATP,AEC,CI)could distinguish the difference of scallops sampled along the supply chains with different flavor attributes,and could provide a reference for scientifically characterizing the flavor variation discipline of scallops along the live supply chain.