Abstract:

The volatile flavor compounds in the cephalothorax, abdomen and whole body of Antarctic krill were
extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The
contributions of volatile compounds to global odor perception were evaluated by a relative odor activity value (ROAV)
combined with odor threshold. The results indicated that (E,Z)-2,6-nonadienal, 3-(methylthio)-propanal, 3-methyl
butanal, nonanal, phenylacetaldehyde, D-limonene, (Z)-4-heptenal, dimethyl sulfide, octanal and benzaldehyde were
the key compounds in the cephalothorax of Antarctic krill, whereas the key flavor compounds in the abdomen were dimethyl
trisulfide, decanal, nonanal, 3-methyl butanal, octanal, dimethyl sulfide, D-limonene and (Z)-4-heptenal. Dimethyl trisulfide,
decanal, (E,Z)-2,6-nonadienal, 3-methyl butanal, nonanal, 3-(methylthio)-propanal and octanal were found to be the key
compounds in the whole body of Antarctic krill.

Key words: Antarctic krill cephalothorax, abdomen, key odor compounds, gas chromatography-mass spectrometry, relative odor activity value