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

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

No	Compound^a	Odour note	Fraction^b	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

AF acidic fraction, NBF neutral and basic fraction, FD flavour dilution
^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
^b Fractions in which the odorants were detected by GC–O after fractionation