Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis

Keith R Cadwallader, Qiang Tan, Feng Chen, Samuel P. Meyers

Research output: Contribution to journalArticlepeer-review

Abstract

Volatile compounds were isolated from cooked spiny lobster (Panulirus argus) tail meat by vacuum simultaneous distillation-solvent extraction (V-SDE) and dynamic headspace sampling (DHS). Flavor dilution chromatograms of V-SDE and DHS extracts were similar with respect to predominant odorants. The compound 2-acetyl-1-pyrroline, having a nutty, popcom-like odor, was the most intense odorant in both types of extracts. Other potent odorants included 2,3-butanedione (creamy, buttery), 3-(methylthio)propanal (potato-like, soy sauce-like), 2-acetyl-3-methylpyrazine (burnt, popcom-like), trimethylamine (fishy, ammonia-like), l-octen-3-one (earthy, mushroom-like), and (Z)-4-heptenal (rancid, boiled potato-like). Two unidentified compounds described as marine, leatherlike, and lobster-like were of relatively low odor intensity.

Original languageEnglish (US)
Pages (from-to)2432-2437
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume43
Issue number9
DOIs
StatePublished - Sep 1 1995
Externally publishedYes

Keywords

  • Spiny lobster
  • lobster aroma
  • lobster flavor
  • odor-active
  • volatile

ASJC Scopus subject areas

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

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