Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product

H. Y. CHUNG; Keith R Cadwallader

doi:10.1111/j.1365-2621.1993.tb06148.x

Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product

Research output: Contribution to journal › Article

Abstract

Volatile components in fresh‐picked blue crabmeat and processing byproduct were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (771 and by‐product (80) of which 58 were common to both. Some compounds 154) were identified for the first time in crab. Trimethylamine, four alkanes (C15–C17, C19), and indole were highest (> 50 ng/g)) in crabmeat, while trimethylamine, carbon disulfide, dimethyltrisulfide, two alkanes (C15 and C17), geranylacetone, and 1–dodecanol were highest in by‐product. Of compounds from both samples, 23 were higher in by‐product and 7 were higher in the meat. Crab processing by‐product may be a good source for volatile flavor recovery.

Original language	English (US)
Pages (from-to)	1203-1207
Number of pages	5
Journal	Journal of food science
Volume	58
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb06148.x
State	Published - Nov 1993
Externally published	Yes

Keywords

alkanes
amines
aroma
blue crab
flavor
volatiles

ASJC Scopus subject areas

Food Science

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CHUNG, H. Y., & Cadwallader, K. R. (1993). Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product. Journal of food science, 58(6), 1203-1207. https://doi.org/10.1111/j.1365-2621.1993.tb06148.x

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abstract = "Volatile components in fresh‐picked blue crabmeat and processing byproduct were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (771 and by‐product (80) of which 58 were common to both. Some compounds 154) were identified for the first time in crab. Trimethylamine, four alkanes (C15–C17, C19), and indole were highest (> 50 ng/g)) in crabmeat, while trimethylamine, carbon disulfide, dimethyltrisulfide, two alkanes (C15 and C17), geranylacetone, and 1–dodecanol were highest in by‐product. Of compounds from both samples, 23 were higher in by‐product and 7 were higher in the meat. Crab processing by‐product may be a good source for volatile flavor recovery.",

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