Analysis of crabmeat volatile compounds

Analysis of crabmeat volatile compounds

Boiled and pasteurized blue crab (Callinectes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty-three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans,...

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Veröffentlicht in:Journal of food science 1990-07, Vol.55 (4), p.962-966
Hauptverfasser: Matiella, J.E. (Brown and Williamson Tobacco Corp., Louisville, KY), Hsieh, T.C.Y
Format: Artikel
Sprache:eng
Schlagworte:
ALIMENTOS DE ORIGEN MARINO
Brackish
Callinectes sapidus
CANGREJO DE MAR
COMPOSE DE LA FLAVEUR
COMPOSE VOLATIL
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
CRABE
Food
Freshwater
FRUITS DE MER
Marine
Shellfish
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Beschreibung
Zusammenfassung:Boiled and pasteurized blue crab (Callinectes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty-three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur-containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1990.tb01575.x