Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

•Volatile compounds of four edible parts of Eriocheir sinensis were identified.•Aroma profiles of four edible parts were detected by E-Nose.•Characteristic aroma-active compounds were selected by PCA and CA methods.•PLSR model was established for quickly predicting concentrations of volatiles.

Chinese mitten crab (Eriocheir sinensis) from Yangcheng Lake in Jiangshu province is one of the favorite aquatic foods to Chinese consumers and possesses high economic value due to its unique pleasant flavor, good nutrition quality and relative large annual output. The objective of the study was to determine volatile compounds in different edible parts (abdomen, claw, leg meat and gonad) of steamed E. sinensis using SPME-GC-MS method, then select characteristic volatile compounds by a combination of PCA and CA methods, and attempt to use a PLSR model for predicting their concentrations according to both E-Nose and GC-MS data. A total of 67 volatile compounds were identified in steamed E. sinensis. From them, 36 volatile compounds of each Odor Activity Value greater than 1 (OAVs > 1) were selected as the aroma-active compounds (AACs) contributing to crabs' integral aroma profile, among which 10 AACs were found in all four edible parts, 9 AACs and 1 AAC (2-decenal) found exclusively in gonad and abdomen meat. The 21 characteristic aroma-active compounds (CAACs) were chosen using both PCA and CA methods, among which the concentrations of 14 CAACs (pentanal, hexanal, 2-hexenal, benzaldehyde, 2,4-heptadienal, benzeneacetaldehyde, 2-octenal, 2,4-octadienal, 2,6-nonadienal, 2-nonenal, 2-decenal, 2,3-octanedione, 2-nonanone, trimethylamine) showed good correlations (R > 0.98) to the E-Nose responses based on the PLSR model.