Aroma Volatiles in Cooked Alligator Meat

Authors

  • H.H. BAEK,

    1. Authors Baek and Cadwallader, formerly with the Dept. of Food Science, Louisiana Agricultural Experiment Station, are currently with the Dept. of Food Science & Technology, Mississippi State Univ., Box 9805, Mississippi State, MS 39762. Address inquiries to Dr. K.R. Cadwallader.
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  • K.R. CADWALLADER

    1. Authors Baek and Cadwallader, formerly with the Dept. of Food Science, Louisiana Agricultural Experiment Station, are currently with the Dept. of Food Science & Technology, Mississippi State Univ., Box 9805, Mississippi State, MS 39762. Address inquiries to Dr. K.R. Cadwallader.
    Search for more papers by this author

  • Manuscript No. 96-21-0129 of the Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200.

ABSTRACT

Volatile components from cooked (convection oven at 176.7°C for 30 min) alligator meat were isolated by vacuum simultaneous distillation and solvent extraction (V-SDE) and dynamic headspace sampling (DHS) and analyzed by gas chromatography combined with mass spectrometry, Fourier transform infrared spectroscopy, or olfactometry. We identified 56 compounds in V-SDE extracts and 13 in DHS extracts. Volatile profiles were similar for all alligator meat samples regardless of alligator size (length). However, concentration of volatiles increased as alligator size increased. Most volatile compounds were lipid-derived aldehydes, which made up 73.9–79.4% of total volatiles in V-SDE extracts and 82.4–89.2% in DHS extracts. Hexanal, the most abundant compound, and (Z)-4-heptenal were considered responsible for the green, grassy and fishy, rancid off-odor of cooked alligator meat samples.

Ancillary