title: Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.
abstract: Application of aroma extract dilution analysis (AEDA) to an aroma distillate of blanched prawn meat (Litopenaeus vannamei) (BPM) revealed 40 odorants in the flavor dilution (FD) factor range from 4 to 1024. The highest FD factors were assigned to 2-acetyl-1-pyrroline, 3-(methylthio)propanal, (Z)-1,5-octadien-3-one, trans-4,5-epoxy-(E)-2-decenal, (E)-3-heptenoic acid, and 2-aminoacetophenone. To understand the influence of different processing conditions on odorant formation, fried prawn meat was investigated by means of AEDA in the same way, revealing 31 odorants with FD factors between 4 and 2048. Also, the highest FD factors were determined for 2-acetyl-1-pyrroline, 3-(methylthio)propanal, and (Z)-1,5-octadien-3-one, followed by 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E)-3-heptenoic acid, and 2-aminoacetophenone. As a source of the typical marine, sea breeze-like odor attribute of the seafood, 2,4,6-tribromoanisole was identified in raw prawn meat as one of the contributors. Additionally, the aroma of blanched prawn meat was compared to that of blanched Norway and American lobster meat, respectively (Nephrops norvegicus and Homarus americanus). Identification experiments revealed the same set of odorants, however, with differing FD factors. In particular, 3-hydroxy-4,5-dimethyl-2(5H)-furanone was found as the key aroma compound in blanched Norway lobster, whereas American lobster contained 3-methylindole with a high FD factor.
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Veronika
authors.initials: V
authors.lastname: Mall
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie Lise-Meitner-Strasse 34, 85354 Freising, Germany.
authors.forename: Peter
authors.initials: P
authors.lastname: Schieberle
mesh_terms: D000098:Acetophenones / Q000737:chemistry; D000818:Animals; D000840:Anisoles / Q000737:chemistry; D003296:Cooking; D005504:Food Analysis / Q000379:methods*; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008121:Nephropidae; D009812:Odorants / Q000032:analysis*; D033561:Penaeidae; D011758:Pyrroles / Q000737:chemistry; D017747:Seafood / Q000032:analysis*; D012758:Shellfish / Q000032:analysis; D012862:Skatole / Q000032:analysis; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D000098:Acetophenones; D000840:Anisoles; D005663:Furans; D011758:Pyrroles; D055549:Volatile Organic Compounds; C054511:4,5-dimethyl-3-hydroxy-2(5H)-furanone; C055495:2-aminoacetophenone; D012862:Skatole; C484217:2,4,6-tribromoanisole; C426303:2-acetyl-1-pyrroline
keywords: American lobster; Norway lobster; aroma extract dilution analysis; blanched prawn meat; fried prawn meat