2. Academic Validation
  3. Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

  • Food Chem. 2019 Jul 15;286:491-499. doi: 10.1016/j.foodchem.2019.01.201.
Na Wu 1,  Xi-Chang Wang 2
Affiliations

Affiliations

  • 1 College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi 330045, China.
  • 2 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: [email protected].
PMID: 30827637 DOI: 10.1016/j.foodchem.2019.01.201
Abstract

Flavor is critical to the commercial acceptance of the highly valued Chinese mitten crab (Eriocheir sinensis). This study investigated the important odorants (IOs) in male E. sinensis hepatopancreas formed from phosphatidylethanolamine (PE) in model systems. A total of fifteen IOs were detected by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Among the IOs that were also detected as oxidation products of PE extract were hexanal, heptanal, nonanal, 2-pentylfuran and 2-octanone, and the optimized oxidation conditions of PE extract were 175 °C for 60 min. For further analysis, nine PE species were considered important precursors of IOs in E. sinensis. Odorants derived from PE (16:0/18:2), PE (18:0/18:2), PE (18:0/20:4), PE (16:0/22:6), and PE (18:0p/22:6) specie standards were detected, and their oxidative stabilities are discussed. These findings are important for understanding the comprehensive formation mechanism of IOs in E. sinensis, which may provide theoretical guidance for improving the overall flavor of aquatic products.

Keywords

Eriocheir sinensis; Important odorant; Molecular species; Phosphatidylethanolamine (PE).

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