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

Abstract

Chinese mitten crab Eriocheir sinensis from the Songjiang district in Shanghai is popular among Chinese consumers due to its unique pleasant aroma. In this study, volatile compounds in four edible parts of steamed male E. sinensis were extracted by the monolithic material sorptive extraction method and analyzed by gas chromatography-mass spectrometry/olfactometry, the E-Nose technique, and sensory evaluation. Results showed that 2, 7, 7 and 10 important odor compounds (IOCs, odor intensity value ≥3) were determined in abdomen, claw, leg meat, and gonad parts, respectively. Among them, 2-ethylpyridine (fishy odor) was the only IOC in all four parts. Benzaldehyde (almond odor) and trimethylamine (fishy odor) were common to claw meat, leg meat, and gonad parts but not found as the IOCs in abdomen meat. Besides, 3-methyl-2-thiophenecarboxaldehyde (chocolate odor) and 2-acetylthiazole (roast meat odor) were the IOCs found exclusively in abdomen meat and gonad parts, respectively. There existed major differences between gonad parts and 3 types of crabmeat. Sensory evaluation results showed that meaty aroma was the prominent aroma of abdomen meat and claw meat. Leg meat had moderate aroma. Ammonia-like aroma, fishy aroma, grassy aroma, and fatty aroma were correlated with the gonads.