Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab (Eriocheir sinensis)

Abstract:

Key odor compounds in different edible parts (abdomen, claw, leg meat and gonad) of steamed female Chinese mitten crab (Eriocheir sinensis) were extracted by a new type of adsorbent (MonoTrap), identified by gas chromatography-mass spectrometry (GC-MS) and determined by gas chromatography-olfactometry (GC-O). Ninteen key odor compounds (odor intensity value≥3) were obtained in Chinese mitten crab, among which trimethylamine (fishy), (Z)-4-heptenal (fishy) and 2-ethylpyridine (roasted potato) were found in all four edible parts of Eriocheir sinensis. In addition, 8 KOCs (2-ethylfuran, benzaldehyde, 1-octen-3-ol, 6-methyl-2-heptanone, 2-pentylfuran, (E,E)-3,5-octadien-2-one, nonanal and decanal) were also identified in the abdomen meat, 5 KOCs (toluene, 2,5-dimethylpyrazine, 1-octen-3-ol, (E,E)-3,5-octadien-2-one and 2-methylnaphthalene) in the claw meat, 3 KOCs (toluene, 2-nonanone and nonanal) in the leg meat, and 12 KOCs (1-penten-3-ol, toluene, hexanal, 1,3,5-octatriene, benzaldehyde, 1-octen-3-ol, 6-methyl-2-heptanone, 2-pentylfuran, (E,E)-3,5-octadien-2-one, nonanal, (E,Z)-2,6-nonadienal and decanal) in the gonad part.

• Periodical: Advanced Materials Research (Volumes 941-944)
• Pages: 1026-1035
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.941-944.1026
• Online since: June 2014
• Authors: Sai Qi Gu, Na Wu, Xi Chang Wang, Jing Jing Zhang*, Si Ru Ji
• Keywords: Chinese Mitten Crab, Gas Chromatography-Olfactometry, Key Odor Compounds, Monotrap, Odor Intensity

References

[1] D.A. Rudnick, K. Hieb, K.F. Grimmer, V.H. Resh, Patterns and processes of biological invasion: the Chinese mitten crab in San Francisco Bay, Basic Appl. Ecol. 4 (2003) 249-262.

DOI: 10.1078/1439-1791-00152

[2] C. Alasalvar, K.A. Taylor, F. Shahidi, Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry, J. Agric. Food Chem. 53 (2005) 2616-2622.

DOI: 10.1021/jf0483826

[3] Information on http: /www. atasgl. com/monotrap/poster_monotrap_ISEO2009. pdf.

[4] C. Sarrazin, J.L. Le Quéré, C. Gretsch, R. Liardon, Representativeness of coffee aroma extracts: a comparison of different extraction methods, Food Chem. 70 (2000) 99-106.

DOI: 10.1016/s0956-7135(99)00116-4

[5] P.J. Sarnoski, S.F. O'Keefe, M.L. Jahncke, P. Mallikarjunan, G.J. Flick, Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry, Food Chem. 122 (2010).

DOI: 10.1016/j.foodchem.2010.03.069

[6] H.Z. Yu, S.S. Chen, Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata), Food Res. Int. 43 (2010) 2081-(2086).

DOI: 10.1016/j.foodres.2010.07.009

[7] Y.J. Cha, K.R. Cadwallader, H.H. Baek, Volatile flavor components in snow crab cooker effluent and effluent concentrate, J. Food Sci. 58 (1993) 525-530.

DOI: 10.1111/j.1365-2621.1993.tb04316.x

[8] S.K. Hyun, Volatile flavor components in boiled snow crab (Chionoecetes japonicus) and its concentrated cooker effluent, J. Food Sci. Nutri. 6 (2001) 87-90.

[9] D.W. Chen, M. Zhang, Analysis of volatile compounds in Chinese mitten crab (Eriocheir sinensis), J. Food Drug Anal. 14 (2006) 297-303.

DOI: 10.38212/2224-6614.2475

[10] H.Z. Yu, S.S. Chen, Comparison of volatile flavor components in cooked Chinese mitten crab meat and crab spawn, Food Sci. 32 (2011) 267-271.

[11] Y. Jin, R.H. Yang, L.X. Zhou, J. Ye, H.H. Wang, Z.Y. Dai, Study on the volatile components of crab meat, J. Chinese Inst. Food Sci. Tech. 11 (2011) 233-238. (in Chinese).

[12] S.S. Chen, G.D. Jiang, Volatile flavor components in meat of Chinese mitten crab (Eriocheir sinensis), Food Sci. 30 (2009) 308-311. (in Chinese).

[13] D.W. Chen, M. Zhang, Determination of odour-active compounds in the cooked meat of Chinese mitten crab (Eriocheir sinensis) by solid phase microextraction, gas chromatography-olfactometry and gas chromatography-mass spectrometry, J. Food Drug Anal. 18 (2010).

DOI: 10.38212/2224-6614.2235

[14] C. Prost, A. Hallier, M. Cardinal, T. Serot, P. Courcoux, Effect of storage time on raw sardine (Sardina pilchardus) flavor and aroma quality, J. Food Sci. 69 (2004) 198-204.

DOI: 10.1111/j.1365-2621.2004.tb10732.x

[15] D.A. Forss, Odor and flavor compounds from lipids, Prog. Chem. Fats Lipids 13 (1972) 177.

DOI: 10.1016/0079-6832(73)90007-4

[16] H.Y. Chung and K.R. Cadwallader, Aroma extract dilution analysis of blue crab claw meat volatiles, J. Agric. Food Chem. 42 (1994) 2867-2870.

DOI: 10.1021/jf00048a040

[17] A. Hallier, C. Prost, T. Serot, Influence of Rearing Conditions on the Volatile Compounds of Cooked Fillets of Silurus glanis (European Catfish), J. Agric. Food Chem. 53 (2005) 7204-7211.

DOI: 10.1021/jf050559o

[18] H. Sugisawa, K. Nakamura, H. Tamura, The aroma profile of the volatiles in marine green algae (Ulva pertusa), Food Rev. Int. 6 (1990) 573-589.

DOI: 10.1080/87559129009540893

[19] S. Selli, C. Rannou, C. Prost, J. Robin, T. Serot, Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor, J. Agric. Food Chem. 54 (2006) 9496-9502.

DOI: 10.1021/jf0619582

[20] D.B. Josephson, R.C. Lindsay, D.A. Stuiber, Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis), J. Agric. Food Chem. 31 (1983) 326-330.

DOI: 10.1021/jf00116a035

[21] S. Selli, C. Prost, T. Serot, Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction Food Chem. 114 (2009) 317-322.

DOI: 10.1016/j.foodchem.2008.09.038

[22] H. Baek, K. Cadwallader, Aroma volatiles in cooked alligator mea, J. Food Sci. 62 (1997) 321-325.

DOI: 10.1111/j.1365-2621.1997.tb03993.x

[23] K.R. Cadwallader, Q. Tan, F. Chen, S.P. Meyers, Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. Food Chem. 43 (1995) 2432-2437.

DOI: 10.1021/jf00057a022