J4 ›› 2013, Vol. 27 ›› Issue (7): 975-987.DOI: 10.11869/hnxb.2013.07.0975

• FOOD IRRADIATION·FOOD SCIENCE • Previous Articles     Next Articles

Study on Aroma-active Compounds Profile from Different Edible Parts of Chinese mitten handed crab

GU Sai-qi, WANG Xi-chang, TAO Ning-ping, ZHANG Jing-jing, WU Na   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306
  • Received:2012-06-11 Revised:2013-05-03 Online:2013-07-31 Published:2013-08-02

中华绒螯蟹不同部位中活性香气物质的研究

顾赛麒, 王锡昌, 陶宁萍, 张晶晶, 吴娜   

  1. 上海海洋大学食品学院, 上海 201306
  • 通讯作者: 王锡昌,男,教授,研究方向为食品营养与安全。E-mail:xcwang@shou.edu.cn
  • 基金资助:

    "上海市中华绒螯蟹产业技术体系建设"项目(D-8003-10-0208);上海市教委"食品质量与安全"重点学科建设项目(J50704);上海海洋大学优秀研究生论文培育计划项目(B-9600-10-0003-3)

Abstract:

HS-SPME-GC-MS (headspace solid phase micro-extraction coupled with gas chromatography and mass spectrometry) technology was applied in this study to identify the aroma compounds from abdomen, claw, leg meat and spawn of male Eriocheir sinensis cultured in Chongming region. A total of 58 volatiles, which can be divided into 8 classes, were identified in four edible parts and further quantitated based on internal standard analysis. Odor activity values (OAVs) of all 58 aroma compounds were calculated due to their thresholds. Fifteen key aroma-active compounds, such as decanal, were selected from all compounds and their OAVs were analyzed by both Principal Component Analysis (PCA) and Cluster Analysis (CA) methods. PCA result showed that the aroma-quality of spawn sample was better than others. 8 aroma-active compounds including pentanal were determined as the characteristic compounds that contributed a lot to "better aroma-quality", among which 2,4-heptadienal played the most important role. CA result showed that the aroma profile of spawn could be classified as one cluster, so did the 8 aroma-active compounds including pentanal. The consistent results of PCA and CA analysis manifested that these two methods would support each other and be applied to establish a model for evaluating aroma-quality of Eriocheir sinensis in the future.

Key words: Chinese mitten handed crab, Aroma compounds, Odor activity value, Principal Component Analysis, Clusters Analysis

摘要:

运用顶空固相微萃取-气-质联用技术(HS-SPME-GC-MS),对采自崇明的二级雄性中华绒螯蟹体肉、钳肉、足肉和性腺中的香气成分进行了鉴定并以内标法对其定量。大闸蟹四可食部位中共检测到8大类58种香气物质,根据阈值进一步求得每种香气物质的活性值(OAV值)。以OAV值为依据,从58种化合物中筛选得到了癸醛等15种最为关键的活性香气物质,并运用主成分分析法(PCA)和聚类分析法(CA)对其活性值进行了分析。由PCA分析得到:性腺样品香气品质较佳,戊醛等8种为表征"高品质风味"的特征性香气物质(其中2,4-庚二烯醛最为重要)。由CA分析得到:大闸蟹性腺样品可聚为一类,戊醛等8种活性香气成分也可聚为一类。主成分分析和聚类分析结果存在一致性且可以相互补充,今后可利用两种方法建立大闸蟹香气品质的评价模型。

关键词: 中华绒螯蟹, 香气, 活性值, 主成分分析, 聚类分析