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Chem Cent J

Title:		Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
Author(s):		Lasekan O; Muniady M; Lin M; Dabaj F;
Address:		"Department of Food Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia. olaniny56@gmail.com. Department of Food Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia"
Journal Title:		Chem Cent J
Year:		2018
Volume:		20180424
Issue:		1
Page Number:		43 -
DOI:		10.1186/s13065-018-0413-6
ISSN/ISBN:		1752-153X (Print) 1752-153X (Electronic) 1752-153X (Linking)
Abstract:		"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 beta-ionone and beta-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"
Keywords:		Aeda African giant snails Aroma compounds OAVs Thermal process;
Notes:		"PubMed-not-MEDLINELasekan, Ola Muniady, Megala Lin, Mee Dabaj, Fatma eng 5524558/Universiti Putra Malaysia/ England 2018/04/25 Chem Cent J. 2018 Apr 24; 12(1):43. doi: 10.1186/s13065-018-0413-6"