Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
River snail meat is a key ingredient of Liuzhou river snails rice noodles (Luosifen), which contributes unique fresh and green notes to the soup of the noodles. In this study, vacuum simultaneous steam distillation extraction (V-SDE) was used to extract the volatile components in cooked river snail...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000460 |
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| author | Jingyu Yao Liqiong Wen Li Ling Peng Wan Rui Wang Weiliang Guan Qinzhi Wang De-Wei Chen |
| author_facet | Jingyu Yao Liqiong Wen Li Ling Peng Wan Rui Wang Weiliang Guan Qinzhi Wang De-Wei Chen |
| author_sort | Jingyu Yao |
| collection | DOAJ |
| description | River snail meat is a key ingredient of Liuzhou river snails rice noodles (Luosifen), which contributes unique fresh and green notes to the soup of the noodles. In this study, vacuum simultaneous steam distillation extraction (V-SDE) was used to extract the volatile components in cooked river snail meat, and then gas chromatography-mass spectrometry combined with olfactometry (GC-MS-O) was used to characterize the key aroma-active compounds. A total of 88 volatile compounds were detected, and most of the volatile compounds contained in cooked river snail meat were related to lipid oxidative degradation. A total of 27 aroma-active compounds were identified. Among them, (E,E)-2,4-decadienal, 1-hepten-3-one, (E,E)-2,4-nonadienal, 2-isopropyl-3-methoxypyrazine, 1-octen-3-ol, (Z)-4-decenal, (E)-2-octenal and octanal, were of higher flavor dilution factor and odor activity value, and they were considered as the key aroma-active compounds. This study characterizes the aroma-active compounds in the cooked river snail meat. |
| format | Article |
| id | doaj-art-88354a8e33e24b0eb4ad5d2089ebe32e |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-88354a8e33e24b0eb4ad5d2089ebe32e2025-01-29T05:02:45ZengElsevierApplied Food Research2772-50222025-06-0151100736Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meatJingyu Yao0Liqiong Wen1Li Ling2Peng Wan3Rui Wang4Weiliang Guan5Qinzhi Wang6De-Wei Chen7Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, ChinaNational key Laboratory of Non-food Biomass Energy Technology, Guangxi Academy of Sciences, Nanning, Guangxi, 530000, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, Guangxi, 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, ChinaDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, Guangxi, 530004, China; Corresponding author at: Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.River snail meat is a key ingredient of Liuzhou river snails rice noodles (Luosifen), which contributes unique fresh and green notes to the soup of the noodles. In this study, vacuum simultaneous steam distillation extraction (V-SDE) was used to extract the volatile components in cooked river snail meat, and then gas chromatography-mass spectrometry combined with olfactometry (GC-MS-O) was used to characterize the key aroma-active compounds. A total of 88 volatile compounds were detected, and most of the volatile compounds contained in cooked river snail meat were related to lipid oxidative degradation. A total of 27 aroma-active compounds were identified. Among them, (E,E)-2,4-decadienal, 1-hepten-3-one, (E,E)-2,4-nonadienal, 2-isopropyl-3-methoxypyrazine, 1-octen-3-ol, (Z)-4-decenal, (E)-2-octenal and octanal, were of higher flavor dilution factor and odor activity value, and they were considered as the key aroma-active compounds. This study characterizes the aroma-active compounds in the cooked river snail meat.http://www.sciencedirect.com/science/article/pii/S2772502225000460River snail meatV-SDEGC-MS-OAEDAAroma-active compounds |
| spellingShingle | Jingyu Yao Liqiong Wen Li Ling Peng Wan Rui Wang Weiliang Guan Qinzhi Wang De-Wei Chen Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat Applied Food Research River snail meat V-SDE GC-MS-O AEDA Aroma-active compounds |
| title | Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat |
| title_full | Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat |
| title_fullStr | Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat |
| title_full_unstemmed | Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat |
| title_short | Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat |
| title_sort | analysis of key aroma active compounds in cooked river snail sinotaia quadrata meat |
| topic | River snail meat V-SDE GC-MS-O AEDA Aroma-active compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000460 |
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