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Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate
Author(s) -
CHA Y.J.,
CADWALLADER K.R.,
BAEK H.H.
Publication year - 1993
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.1365-2621.1993.tb04316.x
Subject(s) - effluent , cooker , flavor , snow , environmental science , pulp and paper industry , chemistry , biology , food science , ecology , engineering , environmental engineering , geography , meteorology
Volatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass specirometry (SDE/GC/ MS). Volatile compounds (122) were detected in both samples. Of these, 97 were positively identified, composed mainly of nitrogen‐and sulfur‐containing compounds, aromatic hydrocarbons, aldehydes, ketones, furans, and alcohols. A total of 101 compounds were detected in the cooker effluent, and 90 were detected in the concentrate. Amounts of sulfur‐ and nitrogen‐containing compounds were 44 and 7.3 times higher, respectively, in EC.