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http://dx.doi.org/10.5352/JLS.2006.16.7.1243

Comparison of Volatile Flavor Compounds in Commercial Crab-like Flavorants by Analyzing Methods  

Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University)
Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University)
Publication Information
Journal of Life Science / v.16, no.7, 2006 , pp. 1243-1249 More about this Journal
Abstract
Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.
Keywords
Crab-like flavorant; flavor; solid phase microextraction; liquid continuous extraction;
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