Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate |
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Authors: | YJ CHA KR CADWALLADER HH BAEK |
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Affiliation: | Author Cha is with the Department of Chemistry, Changwon National University, Changwon 641–773, South Korea. Authors Cadwallader and Baek are with the Dept. of Food Science, Louisiana AgricukuraJ Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA 70803–4200. Address inquiries to Dr. Cadwallader. |
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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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Keywords: | snow crab cooker effluent volatile flavor |
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