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Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill con-centrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirm-ing the results from sensory evaluation. Key words: Antarctic krill, Reaction flavor, Ramen sauce, Volatile compounds, Euphausia superba Introduction Antarctic krill Eupausia superba is a shrimp like zooplank -ton which is found in cold (-2°C to 2°C) seawater in the Ant-arctic region. Some estimates put the amount of harvestable krill at more than one billion tons (Oh et al., 2011); thus, it is a promising future food resource and bioactive ingredients.Antarctic krill is composed of 79.1% moisture, 13.1% protein, 4.0% lipids and 2.7% ash, chitin, and chitosan (Lee, 1999). It is a rich source of high-quality protein, with an es-timated protein content of 60-65% by dry weight. Like other animal proteins, the protein derived from krill is complete, containing all nine of the essential amino acids required by hu-mans. Krill also offers the advantage of being high in omega-3 polyunsaturated fatty acids (ω-3 PUFAs) such as eicosapen-taenoic acid (EPA) and docosahexaenoic acid (DHA) (Tou et al., 2007). Techniques are needed for making krill palatable to humans; currently, most harvested krill is used only as fish bait.Various studies have reported on krill’s composition and an-tioxidative activity (Kim et al., 2012); its application to Teri-yaki sauce, soy sauce, and soybean paste and patties (Kim et al., 2013; Lee et al., 1984; Kim et al., 2009; Lee et al., 1985); and its fluoride content (Park et al., 1988). However, there has been little research on krill reaction flavor. Therefore, it is im-portant to study this issue before using krill as an ingredient.Generally, the term “process flavor” is used to define a group of flavors or flavoring ingredients that are produced from heating precursors. The reaction technique is usually used to produce meat and savory flavors (Manley, 1994). Studies on seafood reaction flavors from shrimp, tuna, and krill have been published. In particular, krill reaction flavor contains abundant sulfur-containing compounds, pyrazines and furans, yielding showing meaty and boiled flavors (Kim, 2011). However, studies on reaction flavor in seafood are chal-lenging due to the foods’ fishy smell.Ramen sauce is a typical seasoning in processed foods and provides the “ramen” taste. It is made with salt, seasonings

Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce