Comparison of Volatile Compounds in Raw and Cooked Chinese Mitten Crab Hepatopancreas and Gonads

Xian Chu Gao; Sai Qi Gu; Xi Chang Wang; Ning Ping Tao; Jing Zhuang; Ming Ying Liu; Yu Cen Xie; Rui Wu

doi:10.4028/www.scientific.net/AMR.941-944.1040

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 941-944Comparison of Volatile Compounds in Raw and Cooked...

Comparison of Volatile Compounds in Raw and Cooked Chinese Mitten Crab Hepatopancreas and Gonads

Abstract:

The volatile compounds in different edible parts (gonads, hepatopancreas) of raw and cooked Chinese mitten crab were extracted by a new type material (MonoTrap) and analyzed by gas chromatography-mass spectrometry (GC-MS). Totally 97 volatile compounds were identified by GC-MS and their odor characteristics were analyzed by ROAV values screen. There is a significant difference of odor-active compounds between male and female Chinese mitten crab. What’s more, the results indicated that the varieties and contents of volatile compounds in hepatopancreas were greater than in gonad. The results of ROAV values screen were summarized, 15 odor-active compounds whose ROAV values greater than 0.1and 9 key odor-active compounds whose ROAV values greater than 1 were further selected. The results indicated that decanal, trimethylamine, nonanal were the key odor-active compounds in hepatopancreas and gonads.

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Periodical:

Advanced Materials Research (Volumes 941-944)

Pages:

1040-1044

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.941-944.1040

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Online since:

June 2014

Authors:

Xian Chu Gao, Sai Qi Gu, Xi Chang Wang*, Ning Ping Tao, Jing Zhuang, Ming Ying Liu, Yu Cen Xie, Rui Wu

Keywords:

Eriocheir sinensis, New Type Material-MonoTrap, Relative Odoractive Value (ROAV), Volatile Flavor Composition

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