Article Title

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


Odour-active compounds in the cooked meat of Chinese mitten crab (Eriocheir sinensis) were investigated. Samples were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by Gas Chromatography-Mass Spectrometry (GC/MS) coupled with Gas Chromatography-Olfactometry (GC/O). Fifteen odours were detected with GC/O, and 14 odour descriptors: fishy, crabmeat, toasted, meaty, ammonia, green, sweet, raw egg, sulfury, mud, mushroom, boiled potato, caramel and nutty were used to describe the odours. Trimethylamine, dimethyl sulfide, 1-octen-3-one, dimethyl trisulfide, 1-octen-3-ol, 3-(methythio)-propanal, benzaldehyde and 2-acetylthiazole were identified with GC/MS and proven to be odour-active compounds. There were 8 odour compounds detected with GC/O but not identified by MS, presumably because of their minute quantities.

This document is currently not available here.