TY - JOUR
T1 - Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product
AU - CHUNG, H. Y.
AU - Cadwallader, Keith R
PY - 1993/11
Y1 - 1993/11
N2 - 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.
AB - 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.
KW - alkanes
KW - amines
KW - aroma
KW - blue crab
KW - flavor
KW - volatiles
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U2 - 10.1111/j.1365-2621.1993.tb06148.x
DO - 10.1111/j.1365-2621.1993.tb06148.x
M3 - Article
AN - SCOPUS:0001401052
VL - 58
SP - 1203
EP - 1207
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 6
ER -