Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

“…It was reported that 2-ethyl-furan is the oxidative degradation products of linolenic acid and commonly in crab [40][41][42]. The other furans, which were only detected in Yellow River-Coilia in this study, have also been reported in crab [43].…”

“…The (E, E)-3, 5-octadien-2-one, which has a sweet, roast odor, has previously been detected in several seafood products [43].…”

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

“…This detecting instrument consisted of an autosampling device, a detector unit containing 18 metal oxide sensors (MOS), and a pattern of recognition software for data recording and elaboration [7]. The total of 18 sensors could be divided into three classes and located in their own chambers: Sensor chamber CL: LY2/LG, LY2/G, LY2/AA, LY2/GH, LY2/gCTL, LY2/gCT; Sensor chamber A: T30/1, then used these terms to assess the aroma properties of the four different parts of samples, using a 10-point interval scale (0 = none, 9 = extremely strong).…”

“…1). Among them, hexanal has been widely reported in crab species [5,7,12]. It is usually considered as the degradation product of linoleate and linolenate hydroperoxides [7,26].…”

“…There exist hundreds of volatile compounds in crabmeat [7]. However, only a few of volatile compounds actively contribute to the aroma [8,9].…”