FLAVOR COMPONENTS OF DRIED SQUID

The volatile components were produced by heating dried squid with glass beads and water. Two flavor concentrates (A and B), obtained by distillation at two temperature ranges, 125-190 and 215-230-degrees-C, were analyzed by GC-MS. In addition to several headspace components, a total of 97 components were identified. Concentrate A gave a moderately roasted odor of dried squid and was characterized by the following many S,N heterocycles: nine 5,6-dihydro-2,4,6-trialkyl-4H-1,3,5-dithiazines (DT), four pyrrolidinol[1,2-e]-2,4,6-dialky-4H-1,3,5-dithiazines (PD), and 3,4,5,6-tetrahydro-2,4,6-trimethyl-2H-1,3,5-thiadiazine (TD). Another concentrate having the strongly roasted odor contained fewer S,N heterocycles and more irritant compounds than A. The thermal environment where ammonia occurs prior to H2S in the presence of aldehydes probably allows those heterocycles to be formed.