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.
- Spiny lobster
- lobster aroma
- lobster flavor
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)