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http://dx.doi.org/10.5657/kfas.2006.39.6.437

Changes in Volatile Flavor Compounds in Red Snow Crab Chionoecetes japonicus Cooker Effluent during Concentration  

Ahn, Jun-Suck (Department of Food and Nutrition, Changwon National University)
Cho, Woo-Jin (Department of Food and Nutrition, Changwon National University)
Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University)
Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.39, no.6, 2006 , pp. 437-440 More about this Journal
Abstract
To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to $40^{\circ}Brix$. Using solid phase microextraction (SPME)/gas chromatography (GC)/mass selective detection (MSD), 30 volatile flavor compounds were detected in four RSCCE samples (10, 20, 30, and $40^{\circ}Brix$). These comprised 12 aromatic compounds, 5 N-containing compounds, 2 5-containing compounds, 2 alcohols, 2 aldehydes, and 7 miscellaneous compounds. The amounts of all volatiles except alcohols and aldehydes increased significantly with the concentration (p<0.05). Of the volatiles detected, the most abundant was a dimethyl trisulfide with an odor like onion/cooked cabbage. Of the N-containing compounds (nutty, roasted peanut-like odor), 2-ethyl-5-methylpyrazine was the most abundant, followed by 2,5-dimethylpyrazine and 2-methyl-5-isopropylpyrazine in that order (p<0.05). The N- and S-containing compounds with characteristic odors detected in this experiment are thought to play a positive role in RSCCE during concentration.
Keywords
Red snow crab cooker effluent; Processing by-products; Volatile compounds; Flavor; Solid phase microextraction;
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