Volatile components of boiled scallop

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Abstract
Volatile components in adductor muscle of boiled scallop (Patinopecten yessoensis) were investigated. Volatiles obtained by high vacuum distillation and molecular distillation were analyzed by GC/MS and evaluated by GC/Sniff. A total of eighty‐four compounds were identified. Dimetyl sulfide plays the most important role for scallop flavor followed by polyunsaturated fatty acids break down products. In addition, heat generated compounds (Maillard compounds) were found to be responsible for the characteristic flavor of cooked scallop. After this qualitative study, headspace volatiles were quantitatively analyzed on repeated samples from four different cooking methods (autoclaved at 100 and 120°C, boiled, and microwave cooked). Fifty‐six aroma compounds from 2 4 headspace GC profiles were subjects of multivariate statistical analyses. Scallop samples cooked by different methods were characterized by means of principal component analysis from the point of view of formation process of the various aroma components and by sensorial flavor characteristics.