Abstract
Volatile compounds in Chinese mitten crab (whole crab and crab meat) were investigated. Samples were extracted by simultaneous distillation-extraction (SDE) and then analyzed by Gas Chromatography/ Mass Spectrometry (GC/MS). A total of 94 volatile compounds were identified and quantified in this study. 86 and 83 compounds were found in whole crab and crab meat, respectively. 76 compounds were found in both, including the 5-9 carbons aldehydes, methyl ketones, 2,3-butadione, 1-octen-3-ol, amines, pyrazines, thialdine and thiazoline, etc. In general, the concentrations of volatile compounds in whole crab were considerably greater than in crab meat, and SDE-GC/MS could be used to extract, separate and identify the volatile compounds in this study.
Recommended Citation
Chen, D. and Zhang, M.
(2006)
"Analysis of volatile compounds in Chinese mitten crab (Eriocheir sinensis),"
Journal of Food and Drug Analysis: Vol. 14
:
Iss.
3
, Article 11.
Available at: https://doi.org/10.38212/2224-6614.2475
