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

H. Y. CHUNG, Keith R Cadwallader

Research output: Contribution to journalArticlepeer-review


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 languageEnglish (US)
Pages (from-to)1203-1207
Number of pages5
JournalJournal of food science
Issue number6
StatePublished - Nov 1993
Externally publishedYes


  • alkanes
  • amines
  • aroma
  • blue crab
  • flavor
  • volatiles

ASJC Scopus subject areas

  • Food Science


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