Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

H. Y. Chung; Keith R Cadwallader

doi:10.1021/jf00048a040

Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

Research output: Contribution to journal › Article › peer-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 language	English (US)
Pages (from-to)	2867-2870
Number of pages	4
Journal	Journal of Agricultural and Food Chemistry
Volume	42
Issue number	12
DOIs	https://doi.org/10.1021/jf00048a040
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)

Access to Document

10.1021/jf00048a040

Fingerprint Dive into the research topics of 'Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles'. Together they form a unique fingerprint.

Cite this

@article{1fbed4eaf88d49ebadbbd3853ace1a32,

title = "Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles",

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).",

keywords = "Blue crab, aroma extract dilution analysis, flavor, volatiles",

author = "Chung, {H. Y.} and Cadwallader, {Keith R}",

year = "1994",

month = dec,

day = "1",

doi = "10.1021/jf00048a040",

language = "English (US)",

volume = "42",

pages = "2867--2870",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "12",

}

TY - JOUR

T1 - Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

AU - Chung, H. Y.

AU - Cadwallader, Keith R

PY - 1994/12/1

Y1 - 1994/12/1

N2 - 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).

AB - 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).

KW - Blue crab

KW - aroma extract dilution analysis

KW - flavor

KW - volatiles

UR - http://www.scopus.com/inward/record.url?scp=0000408620&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0000408620&partnerID=8YFLogxK

U2 - 10.1021/jf00048a040

DO - 10.1021/jf00048a040

M3 - Article

AN - SCOPUS:0000408620

VL - 42

SP - 2867

EP - 2870

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 12

ER -