Aroma components of cooked tail meat of American lobster (Homarus americanus)

被引:63
作者
Lee, GH [1 ]
Suriyaphan, O [1 ]
Cadwallader, KR [1 ]
机构
[1] Mississippi State Univ, Dept Food Sci & Technol, Mississippi State, MS 39762 USA
关键词
lobster; cooked lobster aroma; gas chromatography-olfactometry; aroma extract dilution analysis;
D O I
10.1021/jf001523t
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography-olfactometry (GCO) techniques. Components of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent extraction-high vacuum distillation and vacuum steam distillation-solvent extraction, whereas headspace volatile components were assessed by GCO of decreasing headspace (static and dynamic modes) samples. Forty-seven odorants were detected by all techniques. 3-Methylbutanal (chocolate, malty), 2,3-butanedione (buttery), 3-(methylthio)propanal (cooked potato), 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), and (E,Z)-2,6-nonadienal (cucumber), were identified as predominant odorants by all four isolation methods. The highly volatile compounds methanethiol (rotten, sulfurous) and dimethyl sulfide (canned corn) were detected by headspace methods only. These eight odorants along with three unknown compounds with crabby, amine, fishy odors were found to predominate in the overall aroma of cooked lobster tail meat.
引用
收藏
页码:4324 / 4332
页数:9
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