Abstract:

The purpose of this work was to compare the characteristic volatile compounds in two edible parts (hepatopancreas
and gonads) of raw and cooked male Chinese mitten crab (Eriocheir sinensis) from Yangcheng Lake. The volatile compounds
were extracted with a novel adsorbant (MonoTrap) by solid-phase extraction and analyzed by gas chromatography-mass
spectrometry (GC-MS). Totally 90 volatile compounds were identified by GC-MS and compared for significant differences.
Except aromatic compounds, all seven other chemical groups of the volatile compounds presented significant differences
between the hepatopancreas and gonads, as well as between raw and cooked samples of either one. A large number of
aldehydes, furans and N-/S-containing compounds were produced during cooking. Among the 90 volatile compounds,
15 compounds were selected as the major volatile compounds with ROAV values of greater than 0.1, and 9 compounds
were selected as the prominent aroma-active compounds with ROAV values of greater than 1. In addition, decanal,
trimethylamine, nonanal and octanal made a significant contribution to the overall flavor of raw/cooked hepatopancreas and
gonads of Chinese mitten crab.

Key words: Eriocheir sinensis, monotrap, statistical significance analysis, relative odoractive value (ROAV)