Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate

ABSTRACT Volatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass specirometry (SDE/GC/ MS). Volatile compounds (122) were detected in both samples. Of these, 97 were positively id...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: CHA, Y.J., CADWALLADER, K.R., BAEK, H.H.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1993
Subjects:
Snow crab
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1993.tb04316.x
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Summary:ABSTRACT Volatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass specirometry (SDE/GC/ MS). Volatile compounds (122) were detected in both samples. Of these, 97 were positively identified, composed mainly of nitrogen‐and sulfur‐containing compounds, aromatic hydrocarbons, aldehydes, ketones, furans, and alcohols. A total of 101 compounds were detected in the cooker effluent, and 90 were detected in the concentrate. Amounts of sulfur‐ and nitrogen‐containing compounds were 44 and 7.3 times higher, respectively, in EC.

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