Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.

Abstract

Chinese mitten crab (Eriocheir sinensis) from Yangcheng Lake in Jiangsu Province is a popular species due to its unique pleasant aroma and intensive umami taste. In this study, odorants in steamed male E. sinensis were investigated using the headspace-monolithic material sorptive extraction technique coupled with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 74 volatile compounds were found, and the results of the GC-MS-O analysis, combined with odor activity values, showed that trimethylamine (fishy, ammonia-like odor), (Z)-4-heptenal (mushroom-like odor), and benzaldehyde (paint-like odor) were the important odorants (IOs) in all 4 of the edible parts of steamed male E. sinensis. Furthermore, heptanal (mushroom-like odor) was common to the abdomen, claw, and leg meat but was not found as the IO in the gonad. The abdomen meat also contained 3-methylbutanal (vegetable-like, grassy odor), while 2 additional IOs were found in claw meat (2-methylbutanal, which has a mushroom odor and 3-ethyl-2,5-dimethylpyrazine, which has a chocolate-like, musty odor). Another IO (2-nonanone, chocolate-like odor) was also found in leg meat, while (E)-2-nonenal (green, fruity odor) was the IO found exclusively in the gonad.