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Table 1 Most aroma-active components (FD ≥ 4) in raw and boiled giant snail meat (A. fulica)

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

No Compounda Odour note Fractionb DB5 FFAP FD boiled FD raw
1 Acetoin Buttery NBF nd 1275 4 4
2 Acetic acid Vinegar-like AF 635 1450 4 4
3 2-Methylbutanal Malty NBF 663 912 16 nd
4 2,3-Pentanedione Caramel NBF 696 1054 4 2
5 Butanoic acid Sweaty, cheesy AF 835 1619 4 4
6 2-Methylpyrazine Popcorn NBF 820 nd 8 nd
7 2,5-Dimethylpyrazine Nutty, roasty NBF 906 nd 8 nd
8 Benzaldehyde Almond-like NBF 963 1524 16 8
9 1-Octen-3-one Mushroom NBF 977 1295 32 32
10 Octanal Citrus NBF 1006 1276 16 8
11 2-Acetylthiazole Roasty, earthy NBF 1020 1624 64 nd
12 2-Acetylpyridine Popcorn NBF 1031 1551 128 nd
13 3-Hydroxy-4,5-dimethyl-2(5H) furanone (Sotolon) Seasoning AF 1107 2200 16 nd
14 β-ionone Floral NBF 1457 1959 4 8
15 β-iso-methyl ionone Floral NBF 1534 nd 4 8
16 Octadecanal Fatty NBF 1818 2179 8 4
17 Hexadecanoic acid Waxy AF 1984 2940 4 4
18 Octadecanoic acid Mild fatty AF 2178 nd 4 4
19 9,12-Octadecadienoic acid (Z,Z) Faint fatty AF 2183 nd 4 4
  1. AF acidic fraction, NBF neutral and basic fraction, FD flavour dilution
  2. a Compounds were identified by comparing their retention indices on DB-5 and FFAP columns, mass spectra, and their aroma impressions were compared with the respective reference compounds
  3. b Fractions in which the odorants were detected by GC–O after fractionation