Evaluation of the Representativeness of the Odor of Cooked Mussel Extracts and the Relationship between Sensory Descriptors and Potent Odorants

The representativeness of the odor of mussel extract was assessed after each step of the distillation−extraction−concentration process. Results showed that the whole process was convenient for cooked mussels, but the extract was representative only when it was reincorporated into a suitable matrix such as water. Sensory and gas chromatography−olfactometry (GC-O) analyses were then performed on representative extracts of wild and bouchot mussels. Most of the sensory attributes were related to odors detected during olfactometry. Methional and (Z)-4-heptenal were two of the most potent odorants of mussels and, thus, were identified as the major contributors to the characteristic boiled potato-like odor of cooked mussels distinguished during sensory analysis. The sulfury note, highlighted for wild mussels during sensory analysis, could be linked to dimethyl disulfide, which was significantly more perceived in wild mussels by GC-O. Dimethyl disulfide could then be considered to be a characteristic compound of wild mussels. Keywords: Representativeness; aroma; detection frequency; olfactometry; mussel