ANALYSIS OF CRABMEAT VOLATILE COMPOUNDS

被引：43

作者：

MATIELLA, JE ^{[1
]}

HSIEH, TCY ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01575.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Boiled and pasteurized blue crab (Callinectes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty‐three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur‐containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：962 / 966

页数：5

共 23 条

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