Food and Fermentation Industries >

2019 , Vol. 45 >Issue 23: 247 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021502

Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems

  • CHENG Huafeng ,
  • LIN Lin ,
  • GE Mengtian ,
  • WU Haoran ,
  • LI Xiaochan ,
  • GAO Kairi ,
  • JIANG Shaotong ,
  • LU Jianfeng
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  • (School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province,Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China)

Received date: 2019-06-30

  Online published: 2020-02-11

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Abstract

To explore the differences of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems (paddy field, lake, and Yangtze River), electronic nose (E-Nose) technology and headspace soild-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the volatile flavor compounds. The results of E-Nose showed that the flavor profiles of meat in male and female E. sinensis cultured in paddy field were the most similar to each other, while the flavor profiles of female crab meat from Yangtze River were specific and could be well distinguished. The results of GC-MS indicated that aldehydes were the main contributors to the flavor of crab meat, and the aldehyde content of paddy field crab and Yangtze River crab were higher than that of lake crab (P<0.05). The sum of odor activity value (OAV) of paddy field crab meat was the highest among the three eco-environment systems, whether male or female. Additionally, there were mainly 3 kinds of characteristic flavors in the crab meat obtained from three eco-environment systems: fishy flavors, grassy flavors and fragrant flavors. Among them, the female crab meat of Yangtze River had a unique fruity flavor, and the fishy flavor of paddy field crab was stronger than that of lake crab and Yangtze River crab while the grassy and fragrant flavors were more prominent in the paddy field crab. Therefore, the present research has important guiding significance for choosing the ecological system of E. sinensis.

Key words： Eriocheir sinensis; eco-environment; volatile flavor compounds; odor activity value (OAV); electronic nose (E-Nose)

Cite this article

CHENG Huafeng , LIN Lin , GE Mengtian , WU Haoran , LI Xiaochan , GAO Kairi , JIANG Shaotong , LU Jianfeng . Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems[J]. Food and Fermentation Industries, 2019 , 45(23) : 247 -256 . DOI: 10.13995/j.cnki.11-1802/ts.021502

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