Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

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).