关键词: 电子束辐照, 细点圆趾蟹, 挥发性风味成分, 相对气味活度值

Abstract: The effect of electron beam irradiation at doses of 1, 3, 5, 7, and 9 kGy on the sensory score, volatile flavor and relative odor activity value of crab meat (Ovalipes punctatus) was evaluated. Sensory evaluation showed that the smell of crab meat was changed after irradiation. The sensory score decreased with the increase of irradiation dose. Electronic nose analysis showed a significant difference in flavor between crab meat irradiated at 7 and 9 kGy but not between the samples irradiated at 1, 3, and 5 kGy. The results of gas chromatography-mass spectrometry (GC-MS) showed that 55 volatile flavor compounds were found in crab meat and the number increased to 60, 57, 62, 60 and 58 after irradiation at 1, 3, 5, 7, and 9 kGy, respectively. However, irradiation had almost no impact on the key volatile flavor compounds of crab meat or the volatile compounds that could modify the flavor of crab meat. In conclusion, the smell of crab meat can be maintained under electron beam irradiation at doses lower than or equal to 5 kGy, but irradiation at 7 and 9 kGy will cause slight off-odor.

Key words: electron beam irradiation, Ovalipes punctatus, volatile flavor compound, relative odor activity value