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

Table 2 Most aroma-active components (FD ≥ 4) in Fried giant snail meat (A. fulica)

No	Compound^a	Odour note	Fraction^b	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

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