Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

In an investigation of roasted shrimp odour adsorbed by Tenax TA during the roasting of sun-dried sakuraebi (Sergia lucens Hansen), 31 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by GC–MS analysis. Among these odorants, the following six contributed to roasted shrimp aroma, with high flavour dilution (FD) factors: methanethiol (sulphury); 1-pyrroline (shrimp meat-like); N-(2′-methylbutyl)pyrrolidine (roasted seafood-like); N-(3′-methylbutyl)pyrrolidine (roasted seafood-like); methyl isopropyl disulphide (roasted shrimp meat-like); 3-methylpyridine (fishy, green).