AROMA EXTRACT DILUTION ANALYSIS OF BLUE-CRAB CLAW MEAT VOLATILES

Volatile extracts were prepared from cooked blue crab (Callinectes sapidus) claw meat by both atmospheric (A-SDE) and vacuum simultaneous steam distillation-solvent extraction (V-SDE) techniques using dichloromethane as extractant. Serially diluted extracts were analyzed by gas chromatography/olfactometry (GC/O). Eleven and 14 aromas were consistently detected in replicate A-SDE and V-SDE extracts, respectively. Among these, seven aromas were commonly found in both extracts. Four compounds having high log(2)(flavor dilution factors) (>5) were identified as 2,3-butanedione (sour, creamy); (Z)-4-heptenal (potato-like); 2-acetyl-1-pyrroline (nutty, popcorn-like); and 3-(methylthio)propanal (salty; soy sauce-like).