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Table 2 Most aroma-active components (FD ≥ 4) in Fried 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 DB-5 FFAP FD
1 Acetoin Buttery NBF nd 1275 4
2 Acetic acid Vinegar-like AF 635 1450 4
3 2-Methylbutanal Malty NBF 663 912 8
4 2-Methylpyrazine Popcorn-like NBF 820 nd 8
5 Butanoic acid Sweaty, cheesy AF 835 1619 4
6 2,5-Dimethylpyrazine Nutty NBF 906 nd 16
7 2-Furanmethanethiol Coffee-like AF 907 1428 32
8 2-Acetyl-1-pyrroline Popcorn-like NBF 922 1371 256
9 Benzaldehyde Almond-like NBF 963 1524 8
10 1-Octen-3-one Mushroom-like NBF 977 1295 4
11 2-Acetylthiazole Roasty, earthy NBF 1020 1624 64
12 2-Acetylpyridine Popcorn-like NBF 1031 1551 16
13 4-Hydroxy-2,5-dimethyl-3(2H) furanone Caramel-like AF 1067 2029 8
14 2-Methoxyphenol Smoky, sweet NBF 1088 1858 32
15 2-Acetyl-2-thiazoline Popcorn NBF 1091 1755 4
16 3-Hydroxy-4,5-dimethyl-2(5H) furanone Seasoning-like AF 1107 2200 32
17 β-Iso-methyl ionone Floral NBF 1534 nd 4
18 Tetradecanal Creamy, fishy NBF 1601 nd 4
19 Hexadecanal Cardboard-like NBF 1800 nd 4
20 Octadecanal Oily NBF 1818 nd 4
21 Hexadecanol Waxy, floral NBF 1854 nd 4
22 Hexadecanoic acid Waxy AF 1984 nd 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