Abstract
Sensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p < 0.05) were found between the taste and aromatics of aqueous extracts of both meats. Eleven aroma notes (combined total) were found in the meats by aroma extract dilution analysis (AEDA). Flavor dilution factors for compounds common to both meats were not statistically different (p > 0.05). Aroma notes found to have highest intensity in both meats were: meaty/salty/soy sauce [3‐(methylthio)‐propanal], sweet/fruity, metallic/rubber/gasoline, nutty/popcorn [2‐acetyl‐l‐pyrroline], nutty/popcorn, pine/sweet/hay/dry seaweed, and mushroom/solvent.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 289-291 |
| Number of pages | 3 |
| Journal | Journal of food science |
| Volume | 60 |
| Issue number | 2 |
| DOIs | |
| State | Published - Mar 1995 |
| Externally published | Yes |
Keywords
- blue crab
- claw meat
- crab aroma
- lump meat
ASJC Scopus subject areas
- Food Science