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


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:



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



关键词: 中华绒螯蟹, 香气, 活性值, 主成分分析, 聚类分析