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Cooked Blue Crab Claw Meat Aroma Compared with Lump Meat
Author(s) -
CHUNG H.Y.,
CHEN F.,
CADWALLADER K.R.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05657.x
Subject(s) - aroma , food science , chemistry , flavor , taste , odor , sniffing , mushroom , biology , organic chemistry , neuroscience
Sensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p < 0.05) were found between the taste and aromatics of aqueous extracts of both meats. Eleven aroma notes (combined total) were found in the meats by aroma extract dilution analysis (AEDA). Flavor dilution factors for compounds common to both meats were not statistically different (p > 0.05). Aroma notes found to have highest intensity in both meats were: meaty/salty/soy sauce [3‐(methylthio)‐propanal], sweet/fruity, metallic/rubber/gasoline, nutty/popcorn [2‐acetyl‐l‐pyrroline], nutty/popcorn, pine/sweet/hay/dry seaweed, and mushroom/solvent.