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Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

BACKGROUND: Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer's acceptability judgment. The increase in the consumption of snail meat acr...

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Main Authors: Lasekan, Ola, Muniady, Megala, Mee, Lin, Daba, Fatma
Format: Article
Language:English
Published: Springer 2018
Online Access:http://psasir.upm.edu.my/id/eprint/74537/1/Identification%20of%20characteristic.pdf
http://psasir.upm.edu.my/id/eprint/74537/
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spelling my.upm.eprints.745372020-02-26T09:33:13Z http://psasir.upm.edu.my/id/eprint/74537/ Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica) Lasekan, Ola Muniady, Megala Mee, Lin Daba, Fatma BACKGROUND: Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer's acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. RESULTS: The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography-olfactometry (GC-O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. CONCLUSION: Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat. Springer 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74537/1/Identification%20of%20characteristic.pdf Lasekan, Ola and Muniady, Megala and Mee, Lin and Daba, Fatma (2018) Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica). Chemistry Central Journal, 12 (1). pp. 1-10. ISSN ESSN: 1752-153X 10.1186/s13065-018-0413-6
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description BACKGROUND: Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer's acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. RESULTS: The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography-olfactometry (GC-O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. CONCLUSION: Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.
format Article
author Lasekan, Ola
Muniady, Megala
Mee, Lin
Daba, Fatma
spellingShingle Lasekan, Ola
Muniady, Megala
Mee, Lin
Daba, Fatma
Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
author_facet Lasekan, Ola
Muniady, Megala
Mee, Lin
Daba, Fatma
author_sort Lasekan, Ola
title Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
title_short Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
title_full Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
title_fullStr Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
title_full_unstemmed Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
title_sort identification of characteristic aroma compounds in raw and thermally processed african giant snail (achatina fulica)
publisher Springer
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/74537/1/Identification%20of%20characteristic.pdf
http://psasir.upm.edu.my/id/eprint/74537/
_version_ 1662756493151174656
score 13.211869

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