VOLATILE FLAVOR COMPONENTS IN SNOW CRAB COOKER EFFLUENT AND EFFLUENT CONCENTRATE

被引：46

作者：

CHA, YJ

CADWALLADER, KR

BAEK, HH

机构：

[1] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,CTR AGR,DEPT FOOD SCI,BATON ROUGE,LA 70803

[2] CHANGWON NATL UNIV,DEPT CHEM,CHANG WON 641773,SOUTH KOREA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

SNOW CRAB; COOKER EFFLUENT; VOLATILE FLAVOR;

D O I：

10.1111/j.1365-2621.1993.tb04316.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Volatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (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.

引用

页码：525 / 530

页数：6