Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

H. Y. Chung, Keith R Cadwallader

Research output: Contribution to journalArticlepeer-review

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 languageEnglish (US)
Pages (from-to)2867-2870
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume42
Issue number12
DOIs
StatePublished - Dec 1 1994
Externally publishedYes

Keywords

  • Blue crab
  • aroma extract dilution analysis
  • flavor
  • volatiles

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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