Analysis of Volatile Components and Fatty Acids Derived from Eriocheir sinensis Gonad before and after Cooking
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Abstract:
The volatile flavor compositions of Chinese mitten crab (Eriocheir sinensis) gonads were trapped by a new material (Mono Trap) and analyzed by gas chromatography-mass spectrometry (GC-MS); meanwhile, the fatty acids in raw and cooked gonads were also studied. A total of 62 volatile compounds were identified by GC-MS. Male/female gonads existed significant difference. A large number of aldehydes, furans, nitrogen-containing, sulfur-containing compounds were produced in cooking process, especially 3-methylbutanal, 2-methylbutanal, octanal, 2-pentylfuran, dimethyl disulfide, which also had high OAVs and played an important role in gonads aroma. It was inferred that these compounds were produced by the decomposition of the aromatic precursors. Unsaturated fatty acids (UFA) in raw/cooked Chinese mitten crab gonad was as high as 75%. Besides, the contents of flavor related acids (e.g.: oleic acid, linoleic acid and linolenic acid) changed remarkably, and positively correlated with the changes of volatile compounds during cooking. Therefore, lipid was the important aromatic precursor of Chinese mitten crab gonad.
