Analysis of volatile components in meat of steamed Chinese Mitten Crab(Eriocheir sinensis) farmed in different regions

In this study,a new type of material( MonoTrap) was applied as the adsorbent for headspace sampling to extract the volatile compounds in the meat of steamed Chinese mitten crab( Eriocheir sinensis) farmed in three different regions.The volatile compounds were then isolated and identified by GC- MS and a total of 81 volatile compounds were finally detected. Based on the odor threshold,19 key aroma compounds whose ROAV values greater than 1 were further selected and their formation mechanism were also discussed in detail.Among the 19 key aroma compounds,3- methyl- butanal,2- methyl- butanal,hexanal,heptanal,4- heptenal,benzaldehyde,octanal,nonanal,decanal,2-ethyl-furan,2-pentyl-furan,trimethylamine,3-ethyl-2,5-dimethyl-pyrazine and 1-octen-3- ol were found in the meat of Eriocheir sinensis farmed in all three regions,while 2- butenal,1- penten- 3- one,2-decanone and 2-pentyl-pyridine were only found in the meat of Eriocheir sinensis farmed in Chongming region.