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Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Veronika Mall, Peter Schieberle

J Agric Food Chem. 2017 Apr 5;65(13):2776-2783.

PMID: 28282986

Abstract:

In our previous study on the aroma compounds of heated prawn meat, the main odorants in blanched (BPM) and fried prawn meat (FPM), respectively, were characterized by means of gas chromatography-olfactometry and aroma extract dilution analysis. In this follow-up study, these aroma compounds were quantified by means of stable isotope dilution assays, and odor activity values (OAV; ratio of concentration to odor detection threshold) were calculated. Results revealed 2-acetyl-1-pyrroline and (Z)-1,5-octadien-3-one as the most potent odor-active compounds in both prawn samples. In FPM, as compared to BPM, higher OAVs were determined for 2-acetyl-1-pyrroline, 2-acetyl-2-thiazoline, 3-methylbutanal, 3-(methylthio)propanal, phenylacetaldehyde, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-diethyl-5-methylpyrazine, and trimethylpyrazine. Aroma recombination experiments corroborated that the overall aroma of the blanched as well as the fried prawn meat, respectively, could well be mimicked by the set of key odorants quantitated in this study.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP18138040	2,3-Diethyl-5-methylpyrazine		18138-04-0	Price

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