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
DE-WEI CHEN1,2 AND MIN ZHANG1*
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2. Department of Food Science, Guangxi University, Nanning 530004, Guangxi, China
(Received: August 18, 2008; Accepted: June 3, 2010)
ABSTRACT
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.
Key words: Chinese mitten crab, odour, SPME, GC/MS, GC/O