TY - JOUR
T1 - Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia
AU - Kiatbenjakul, Patthamawadi
AU - Intarapichet, Kanok Orn
AU - Cadwallader, Keith R.
N1 - Funding Information:
The authors would like to acknowledge the Royal Golden Jubilee Scholarship (Grant No. PHD/0077/2549) from Thailand Research Fund for funding support, Suranaree University of Technology, Thailand and University of Illinois at Urbana-Champaign, IL, USA for technical support.
Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.
PY - 2015/2/1
Y1 - 2015/2/1
N2 - Potent odorants in frozen fresh (FFB) and salted boiled (SBB) male giant water bugs (Lethocerus indicus), or 'Maengdana' in Thai, were characterized by application of direct solvent extraction/solvent-assisted flavour evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography- olfactometry (GC-O), aroma extract dilution analysis (AEDA) and stable isotope dilution assays (SIDA). Twenty and 27 potent odorants were detected in FFB and SBB, respectively. Most odorants were lipid-derived compounds, including the two most abundant volatile components (E)-2-hexenyl acetate and (E)-2-hexenyl butanoate, which contributed banana-like odours. 2-Acetyl-1-pyrroline and 2-acetyl-2-thiazoline, responsible for popcorn-like odours, were detected in SBB only. An aroma reconstitution model of SBB was constructed in an oil-in-water emulsion matrix using 12 selected potent odorants based on the results of AEDA, accurate compound quantification and the calculated odour-activity values (OAV). Omission studies were carried out to verify the significance of esters, particularly (E)-2-hexenyl acetate was determined to be an important character-impact odorant in male giant water bug aroma.
AB - Potent odorants in frozen fresh (FFB) and salted boiled (SBB) male giant water bugs (Lethocerus indicus), or 'Maengdana' in Thai, were characterized by application of direct solvent extraction/solvent-assisted flavour evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography- olfactometry (GC-O), aroma extract dilution analysis (AEDA) and stable isotope dilution assays (SIDA). Twenty and 27 potent odorants were detected in FFB and SBB, respectively. Most odorants were lipid-derived compounds, including the two most abundant volatile components (E)-2-hexenyl acetate and (E)-2-hexenyl butanoate, which contributed banana-like odours. 2-Acetyl-1-pyrroline and 2-acetyl-2-thiazoline, responsible for popcorn-like odours, were detected in SBB only. An aroma reconstitution model of SBB was constructed in an oil-in-water emulsion matrix using 12 selected potent odorants based on the results of AEDA, accurate compound quantification and the calculated odour-activity values (OAV). Omission studies were carried out to verify the significance of esters, particularly (E)-2-hexenyl acetate was determined to be an important character-impact odorant in male giant water bug aroma.
KW - Aroma extract dilution analysis
KW - Aroma reconstitution model
KW - Edible insect
KW - Gas chromatography-mass spectrometry
KW - Gas chromatography-olfactometry
KW - Giant water bug (Lethocerus indicus)
KW - Odour activity value
KW - Omission studies
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U2 - 10.1016/j.foodchem.2014.07.108
DO - 10.1016/j.foodchem.2014.07.108
M3 - Article
C2 - 25172758
AN - SCOPUS:84907319812
SN - 0308-8146
VL - 168
SP - 639
EP - 647
JO - Food chemistry
JF - Food chemistry
ER -