Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate

Y. J. CHA, Keith R Cadwallader, H. H. BAEK

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish (US)
Pages (from-to)525-530
Number of pages6
JournalJournal of food science
Issue number3
StatePublished - May 1993
Externally publishedYes


  • cooker effluent
  • snow crab
  • volatile flavor

ASJC Scopus subject areas

  • Food Science


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