Determination of Volatile Aroma Compounds of P. vannamei by SDE/GC-MS
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Abstract:
Combined with sensory evaluation and instrumental analysis, the volatile compounds of P. vannamei were determined by SDE/GC-MS. The characteristic aromas were identified and the fingerprint of volatile compounds was investigated. GC-MS results showed that the SDE could effectively extract the volatile aroma components of P. vannamei, and the extract condition was optimized: P. vannamei weight 100 g, solid-liquid ratio 1/3, mixture of ether 30 mL and dichloromethane 30 mL, and distillation time 3h. The volatile components determined by GC-MS indicated that hydrocarbons accounted for more than 65%, of which eicosane was over 15%, hydrocarbon compounds endowed P. vannamei with sweet smell, but their threshold value was higher. While 3-methyl-1-penten-3-ol, (E,Z)3,5-octadien-2-one, (E,E)3,5-octadien-2-one and some ester compounds had lower thresholds, which were important and specific flavor of P. vannamei.