VOLATILE COMPONENTS IN BLUE-CRAB (CALLINECTES-SAPIDUS) MEAT AND PROCESSING BY-PRODUCT

Volatile components in fresh-picked blue crabmeat and processing by-product were compared by simultaneous steam distillation-solvent-extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (77) and by-product (80) of which 58 were common to both. Some compounds (54) 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.