COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT

Sensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p < 0.05) were fou nd between the taste and aromatics of aqueous extracts of both meats. Eleven aroma notes (combined total) were found in the meats by aroma e xtract dilution analysis (AEDA). Flavor dilution factors for compounds common to both meats were not statistically different (p > 0.05). Aro ma notes found to have highest intensity in both meats were: meaty/sal ty/soy sauce [3-(methylthio)-propanal], sweet/fruity, metallic/rubber/ gasoline, nutty/popcorn [2-acetyl-1-pyrroline], nutty/popcorn, pine/sw eet/hay/dry seaweed, and mushroom/solvent.