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

摘要

Background: Food favor appreciation is one of the frst signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that favor can strongly infuence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research intothe 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 meatswere evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) andodor activity values (OAVs) respectively. Results revealed signifcant diferences in the aroma profles of the raw andthermally processed snail meats. Whilst the aroma profle of the raw snail meat was dominated with the foral-likeβ-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, theboiled 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.