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Analysis of Crabmeat Volatile Compounds
Author(s) -
MATIELLA JOSÉ E.,
HSIEH THOMAS C.Y.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01575.x
Subject(s) - callinectes , chemistry , flavor , chromatography , mass spectrometry , terpene , gas chromatography , sulfur , organic chemistry , food science , fishery , biology , crustacean
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.