Abstract
Volatile extracts were prepared from cooked blue crab (Callinectes sapidus) claw meat by both atmospheric (A-SDE) and vacuum simultaneous steam distillation—solvent extraction (V-SDE) techniques using dichloromethane as extractant. Serially diluted extracts were analyzed by gas chromatography/olfactometry (GC/O). Eleven and 14 aromas were consistently detected in replicate A-SDE and V-SDE extracts, respectively. Among these, seven aromas were commonly found in both extracts. Four compounds having high log2(flavor dilution factors) (>5) were identified as 2,3-butanedione (sour, creamy), (Z)-4-heptenal (potato-like), 2-acetyl-l-pyrroline (nutty, popcorn-like), and 3-(methylthio)propanal (salty, soy sauce-like).
Original language | English (US) |
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Pages (from-to) | 2867-2870 |
Number of pages | 4 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 42 |
Issue number | 12 |
DOIs | |
State | Published - Dec 1 1994 |
Externally published | Yes |
Keywords
- Blue crab
- aroma extract dilution analysis
- flavor
- volatiles
ASJC Scopus subject areas
- Chemistry(all)
- Agricultural and Biological Sciences(all)