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

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 (c) 2005 John Wiley & Sons, Ltd.