Aroma components of cooked tail meat of American lobster (Homarus americanus)

Key aroma components of cooked tail meat of American lobster (Homarus ameri canus) were studied by gas chromatography-olfactometry (GCO) techniques. Co mponents of low and intermediate volatility were evaluated by aroma extract dilution analysis of solvent extracts prepared by direct solvent extractio n-high vacuum distillation and vacuum steam distillation-solvent extraction , whereas headspace volatile components were assessed by GCO of decreasing headspace (static and dynamic modes) samples. Forty-seven odorants were det ected by all techniques. 3-Methylbutanal (chocolate, malty), 2,3-butanedion e (buttery), 3-(methylthio)propanal (cooked potato), 1-octen-3-one (mushroo m), 2-acetyl-1-pyrroline (popcorn), and (E,Z)-2,6-nonadienal (cucumber), we re identified as predominant odorants by all four isolation methods. The hi ghly volatile compounds methanethiol (rotten, sulfurous) and dimethyl sulfi de (canned corn) were detected by headspace methods only. These eight odora nts along with three unknown compounds with crabby, amine, fishy odors were found to predominate in the overall aroma of cooked lobster tail meat.