Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

Mangrove crab (Scylla serrata) has delicate texture and flavor, high economic value, and is relatively easy to grow. With its total production reaching 177 million kg in 2008, mangrove crab has become one of the most important marine commercial crustaceans in China. The objective of this study was to evaluate the potent aroma-active compounds in steamed mangrove crab. Odorants of steamed crabmeat extracted by simultaneous steam distillation–solvent extraction were investigated by MS hyphenated to the GC–Olfactometry system with two olfactometric methods: detection frequency method and aroma extract dilution analysis. A total of 53 compounds were identified in steamed mangrove crab meat. 38 aroma-active components were further detected and 31 identified. The following 5 were the most important contributors to the aroma of steamed mangrove crab meat: 2,3-butanedione (creamy, caramel), 2,5-dimethylpyrazine (roasted, nutty), 3-methylbutanal (chocolate), 2-acetyl-1-pyrroline (popcorn, nutty), 2-acetylthiazole(roasted, sulfury).