Aroma components of cooked tail meat of American lobster (Homarus americanus)

G. H. Lee, O. Suriyaphan, K. R. Cadwallader

Research output: Contribution to journalArticlepeer-review


Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography-olfactometry (GCO) techniques. Components of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent extraction-high vacuum distillation and vacuum steam distillation-solvent extraction, whereas headspace volatile components were assessed by GCO of decreasing headspace (static and dynamic modes) samples. Forty-seven odorants were detected by all techniques. 3-Methylbutanal (chocolate, malty), 2,3-butanedione (buttery), 3-(methylthio)propanal (cooked potato), 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), and (E,Z)-2,6-nonadienal (cucumber), were identified as predominant odorants by all four isolation methods. The highly volatile compounds methanethiol (rotten, sulfurous) and dimethyl sulfide (canned corn) were detected by headspace methods only. These eight odorants along with three unknown compounds with crabby, amine, fishy odors were found to predominate in the overall aroma of cooked lobster tail meat.

Original languageEnglish (US)
Pages (from-to)4324-4332
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number9
StatePublished - 2001


  • Aroma extract dilution analysis
  • Cooked lobster aroma
  • Gas chromatography-olfactometry
  • Lobster

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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