• Chemistry
  • Published 2011

Comparison of Volatile Flavor Components in Cooked Chinese Mitten CrabMeat and Crab Spawn

@inproceedings{Shunsheng2011ComparisonOV,
  title={Comparison of Volatile Flavor Components in Cooked Chinese Mitten CrabMeat and Crab Spawn},
  author={Chen Shun-sheng},
  year={2011}
}
The objective of the present study was to compare the composition of volatile flavor compounds in Chinese mittencrab meat and crab spawn.Odorants of 750 g of steamed crabmeat were extracted by simultaneous distillation-extraction(SDE)and then analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 97 volatile compounds were identified andquantified in Chinese mitten crab.Of these,67 and 60 compounds were found in crab spawn and meat,respectively and only 30volatiles were detected in… CONTINUE READING