Identification of Odor-active Compounds in Chinese Mitten Crab from Yangcheng Lake by MMSE-GC-MS/GC-O () Abstract: Key words:
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Abstract:
To research characteristics of odor-active compounds in different genders (male and female) and edible parts (abdomen, claw, leg and gonad) of Chinese mitten crab (Eriocheir sinensis) cultured in Yangcheng Lake, the volatile compounds were extracted by a new-type material MonoTrap and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Total 76 volatile compounds were identified by GC-MS and 17 kinds of characteristic odor were detected by GC-O. Grassy was the most characteristic odor in the four parts of Chinese mitten crab. In addition, the total odor intensity of abdomen meat was the weakest while gonad was the strongest with fatty and roasted meat odor. Among all 56 odor compounds (screened from 76 volatile compounds), trimethylamine, (Z)-4-heptenal, 2,5-dimethylpyrazine, (E,E)-3,5-octadien-2-ketone and (Z)-4-decenal made greater contributions to the overall flavor of Chinese mitten crab.
