Aroma-impact compounds in cooked tail meat of freshwater crayfish (Procambarus clarkii)

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Volatile components from cooked crayfish tail meat were isolated by vacuum steam distillation-solvent extraction (VSDE) and by headspace techniques (static and dynamic modes). Predominant odorants in VSDE extracts were evaluated by aroma extract dilution analysis (AEDA), while the intense odorants in the sample headspace were detected by gas chromatography-olfactometry (GC-O) of decreasing headspace volumes for static headspace sampling (GCO-H) and of decreasing purge gas volumes for dynamic headspace sampling (GCO-DHS). A total of 28 odorants (with average log3flavor dilution (FD) factors ≥2) were detected by AEDA. The most intense odorants (average log3FD factors ≥4) were 2-acetyl-1-pyrroline (popcorn), 3-(methylthio)propanal (cooked potato), (E,E)-2,4-decadienal (fatty, fried) and several unknowns with roasted potato/nutty, crayfish shell/stale/hay, and crabby/fried fish aroma notes. Results of GCO-H and GCO-DHS revealed a total of 16 and 12 intense odorants, respectively, in the headspace above cooked crayfish tail meat. Odorants requiring the lowest static headspace (≤2.5 mL) or purge gas volume (≤100 mL) for detection were hydrogen sulfide (cooked egg), trimethylamine (cooked fish), methanethiol (rotten/sulfurous/putrid), acetaldehyde (sweet/ethanolic), 1-octen-3-one (mushroom), dimethyltrisulfide (cooked cabbage), 3-(methylthio)propanal, and an unknown (wild onion/garlic).

Original languageEnglish (US)
Pages (from-to)271-278
Number of pages8
JournalDevelopments in Food Science
Issue numberC
StatePublished - Dec 1 1998
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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