食品工业科技2012，Vol.33Issue(13)：410-416,7.
一种基于ROAV值鉴别蟹类关键特征性风味物的方法
A new method based on ROAV value to identify the characteristic key volatile compounds of crab flavor
摘要
Abstract
Crabs are one of the most favorite aquatic products in people＇s daily life. Over the past decade, domestic and foreign experts focused on crabs＇ nutritional components but paid few attention to their volatile compounds. What＇s more,tess work have been done to make comparison and a summary about all researchers work. This paper collected nearly 20 foreign research references about the volatile compounds of fresh and sea water crabs. After exacting and assembling references＇ data,we firstly calculated the ROAV values and then used Principal Component Analysis（PCA） to analyze them. Therefore,the characteristic key volatile compounds of different crabs were attempted to be identified. Through this work we hope it would offer some theoretical and practical basis to work out the puzzle why crabs can be regard as the most umami food.关键词
蟹/风味/气味活性值/主成分分析Key words
crab/flavor/odor activity value/principle component analysis分类
轻工纺织引用本文复制引用
顾赛麒,陶宁萍,吴娜,张晶晶,王锡昌,张薇..一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J].食品工业科技,2012,33(13):410-416,7.基金项目
上海市农委“上海市中华绒螯蟹产业技术体系建设”项目：上海市教委“食品质量与安全”重点学科建设项目（J50704）. （）
