Character-impact aroma compounds of crustaceans
1997
Baek, H.H. | Cadwallader, K.R.
Character-impact aroma compounds of cooked crustaceans, such as crab, crayfish, lobster, freshwater prawn, and shrimp, are reviewed as well as previous findings on fresh aroma and off-flavor of crustaceans. Character-impact aroma compounds of cooked crustaceans include 2,3-butanedione, 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, 3-(methylthio)propanal, and 2-acetyl-2-thiazoline. These compounds are the most potent aroma compounds responsible for desirable meaty, nutty/popcorn, and salty aroma notes. 1-Octen-3-one, (Z)-4-heptenal, and 2-acetylthiazole also contribute to the aroma of crustaceans. These compounds were present in all crustaceans evaluated.
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