AROMA EXTRACT DILUTION ANALYSIS OF BLUE-CRAB CLAW MEAT VOLATILES

Volatile extracts were prepared from cooked blue crab (Callinectes sap idus) claw meat by both atmospheric (A-SDE) and vacuum simultaneous st eam distillation-solvent extraction (V-SDE) techniques using dichlorom ethane as extractant. Serially diluted extracts were analyzed by gas c hromatography/olfactometry (GC/O). Eleven and 14 aromas were consisten tly detected in replicate A-SDE and V-SDE extracts, respectively. Amon g these, seven aromas were commonly found in both extracts. Four compo unds having high log(2)(flavor dilution factors) (>5) were identified as 2,3-butanedione (sour, creamy); (Z)-4-heptenal (potato-like); 2-ace tyl-1-pyrroline (nutty, popcorn-like); and 3-(methylthio)propanal (sal ty; soy sauce-like).