Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

• Published in: Flavour and fragrance journal Vol. 20; no. 6; pp. 562 - 566
• Main Authors: Ishizaki, Susumu, Tachihara, Toru, Tamura, Hiroshi, Yanai, Tetsuya, Kitahara, Takeshi
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.11.2005; Wiley
• Subjects: 1-pyrroline; Aroma and flavouring agent industries; aroma extract dilution analysis; Biological and medical sciences; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; N-(2′-methylbutyl)pyrrolidine; N-(3′-methylbutyl)pyrrolidine; roasted shrimp; Sergia lucens; Sergia lucens Hansen; N-(2'-methylbutyl)pyrrolidine; Chemical analysis; roasted shrimp; Organoleptic properties; Sergia lucens Hansen; Pyrrolidine derivatives; Macrura; Pyrrole derivatives; Crustacea; Roasting(food); Decapoda; Aroma; Shrimp; Electron impact; Coupled method; Sensory analysis; Gas chromatography; N-(3'- methylbutyl)pyrrolidine; Edible crustacean; 1-pyrroline; aroma extract dilution analysis; Arthropoda; Invertebrata; Odor; Mass spectrometry
• ISSN: 0882-5734; 1099-1026
• DOI: 10.1002/ffj.1484

In an investigation of roasted shrimp odour adsorbed by Tenax TA during the roasting of sun‐dried sakuraebi (Sergia lucens Hansen), 31 odour‐active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by GC–MS analysis. Among these odorants, the following six contributed to roasted shrimp aroma, with high flavour dilution (FD) factors: methanethiol (sulphury); 1‐pyrroline (shrimp meat‐like); N‐(2′‐methylbutyl)pyrrolidine (roasted seafood‐like); N‐(3′‐methylbutyl)pyrrolidine (roasted seafood‐like); methyl isopropyl disulphide (roasted shrimp meat‐like); 3‐methylpyridine (fishy, green). Copyright © 2005 John Wiley & Sons, Ltd.