Volatile Organic Compounds Profile Obtained from Processing Steps of Pacific Oysters ( Crassostrea gigas ) as Perspective for Food Industry

In the heat treatment of oysters, many aroma compounds are lost in the cooking steam and water. In this study, aroma compound profiles from oyster processing were identified by gas chromatography- mass spectrometry (GC-MS). The compounds were extracted by headspace-solid phase microextraction (HS-SPME), while the best process conditions such as temperature, extraction time, and desorption time were studied. The aroma compounds were obtained from raw oysters, from oysters after thermal treatment, from water released from raw oysters, from cooking steam, and from oyster boiling juice. All compounds were identified and semi-quantified by GC-MS. The major oyster aroma compounds were 1-octen-3-ol, hexanal, and benzaldehyde. Most of the components from oysters were lost both to the cooking steam and to the oyster boiling juice. The concentration range of volatile organic compounds transferred for oyster boiling juice between 14 and 90 mg L−1 shows that the residues from oyster processing have great technological potential, and they can be recovered for application as aromas by the food industry.