Volatile Components in Blue Crab (Callinectes Sapidus) Meat and Processing by-Product

7/27/2019 Volatile Components in Blue Crab (Callinectes Sapidus) Meat and Processing by-Product

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Volatile Components in Blue Crab (Callinectes sapidus)Meat and Processing By-ProductH.Y. CHUNG and K.R. CADWALLADER

ABSTRACTVolatile components n fresh-picked blue crabmeat and processingby-product were comparedby simultaneous steam distillation-solvent ex-traction/gas chromatography/ mass pectrometry (SDE/GC/MS). Com-uoundswere identified in cr abmeat (771 and bv-nroduct (80) of which58 were common to both. Some compounds 154) were identified forthe first time in crab. Trimethylamine, four alk anes (ClS-C17, C19),and indole were highest (> SO ig/g)) n crabmeat, while trimethylam-ine, carbon disulfide, dimethyltrisulfide, two alkanes (Cl5 and C17),geranylacetone,and 1-dodecanolwere highest n by-product. Of com-pounds from both samples, 23 were higher in by- product and 7 werehigher in the meat. Crab processingby-product may be a good sourcefor volatile flavor recovery.Key Words: bl ue crab, volatiles, aroma, amines, alkanes, flavor

INTRODUCTIONCOMMERCIALBLUE CRAB processings an mportant ea-food ndustry.Remaining y-product, omprising s muchas85 %of total crabweight,maybe processednto mealor moreoftendiscardedn landfills. Environmentalwarenessnd eg-ulationshaveencouragedlternativesor by-product tiliza-tion. Value-added roducts,such as mechanically xtractedminced meat, have bee n successfully ecovered rom crabpicking-table y-product Gates ndParker,1992;Lee et al.,1993).Jaswal 1990)demonstratedhat aminoacid hydroly-sates ouldbe producedrom crabprocessingy-product. ti-lization of crab processing y-product or volatiles recoveryand lavor extractproduction houldbe investigated. tudieson crab lavor have ocused rimarily on nonvolatile ompo-nents Konosu t al., 1978;Hayashi t al., 1979;1981)withfewer studies onc erned ith volatiles Flament,1990;Hay-ashiet al., 1990;Hsiehet al., 1989;Matiellaan dHsieh,1990).However , ittle hasbeenpublished bout he lavor qualityoftheby-product ompared ith crabmeat. ur objectivewas ocomparehevolatile lavor profilesof fresh-picked luecrab-meat and picking-table y-product o assess otentialuse ofthe by-productor flavor recovery.

MATERIALS & METHOD SMaterials

Vacuum-packaged, fresh-picked crabmeat and picking-table by-product (picked cores with attached egs, carapace, gills, etc.) wereobtained from a local processor n Baton Rouge, LA. Three separatesample collections were made in August, 1991. Materials were kepton ice an d immediately tr ansported o the Louisiana State UniversityAgricultural Center, Muscle Foods Laboratory within 1 hr ofprocessing. The by-product wa s immediately ground using a meat/bone separator (Paoli, Model 23 668, St ephen Paoli International,Rochford, IL), homogenized using a silent mixer (Model 84181D,Hobart, Troy, OH), and then vacuum pack aged (1 kg per bag) in= 15 cm x 22 cm FreshPak SOOTM plastic b ags (Koch SuppliesInc., Kansas City, MO) usi ng a Multivac sealer (Multivac A300/22, Wolfertschwenden, Germany). All materials were stored at 4CAuthors Chung and Cadwallader ar e with the Dept. of FoodScience, Louisiana Agricultural Experiment Station, LSU Agri-cultural Center, Baton Rouge, LA 70803-4200.

and analyzed within 24 hr of collection. Standard flavor compoundswere obtained from commercial sources..

Simultaneous steam distillation-solvent extraction (SDE)Very l ow quantiti es of volatile flavor components n the crabmeatand by-product made t necessaryo use SDE, which enableda lO,OO&20,000-fold concentr ation of volatiles prior t o analysis. SDE involvedheating the samples; hence, formation of some artifacts was probable.Nevertheless, onsi dering he study involved comparisonof two cookedsamples, extracted under identical conditions, we expected hat inter-ference from artifacts should be minimal, or occur to a similar extentin both samples.Extraction was performed on SOOn rabmeat or lOOOnby-productusing a Likens and Nickerson (1964j type SDE apparatis (Cat. No.K-S23010-0000. Kontes. Vineland. NJ). Samule ulus distilled water[1:2 (w/v)] and100 ug of internal standard (


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BLUE CRAB/VOLATILE FLAVOR. , .-- ----I~_-.--- __--- -..... _-_-...--____--------g 2.0E+6 5iii6 1.5E+6k3 1.0E+6d 5.0E+5E 0.0E+0 0 5 10 15 20 25 30 35 40RETENTION TIME (MIN.); 2.0E+6iiiizi l-SE+6zn 1.0E+65H S.OE+SdF 0.0E+0 n---r -----T---1------r------I--,-~.-,45 50 55 60 65 70 75 90

RETENTION TIME (MIN.)z 2.. 0E+6j 98i.i 1c

---- - - I *. . .-I85 90 95 100 105 110 115 120RETENTION TIME (MIN.)

Fig. 1 Total ion chromatogram of volatile components in blue crabmeat. Peak numbers correspond to those listed in Table 1.

Statistical analysisMeans were analyzed for statistical differences using a two-tailedstudent t-test (Moore and McCabe, 1989). Differences were consid-ered significant when means of compared sets differed at the P c0.05 level of significance.RESULTS & DISCUSSION

TYPICAL total ion chromatogramsf volatile componentsnfresh-picked rabmeat nd processing y-product Fig. 1 and2,) show a combined otal of 98 compounds as dentified nboth samples 77 in crabmeat nd 80 in by-product Table1). Many compounds 54) were dentified or the first time inblue crab, ncluding 7 aldehydes, 1 alkanes, aromatic om-pounds,4 miscellaneous, alcohols,10 ketones,2 pyrazines,4 sulfur-containing ompounds, nd 3 terpenes.The averageconcentrationangesof eachcompoundand relative standarddeviations RSD) from the three collection days were com-pared (Table 1). Most compounds ad RSD values close to50%; however,severalhad extremelyhigh values > lOO%),e.g. p-xylene,m-xylene. Suchhigh values ndicate arge nat-ural fluctuationsn concentrationsf those ompounds. mongthe 58 found n both samples, 3 compounds ere highly sig-nificant n the meanconcentrationn crab processing y-prod-uct and 7 in crabmeat.Aldehydes

Nine aldehydeswere found in crabmeat;whereas,only 4were found in by-product. Only hexanaland benzaldehyde,were present n both. (E)-Zhexenal, Z)-4-heptenal, onanal ,1204-JOURNAL OF FOOD SCIENCE-Volume 58, No. 6, 1993

(E,E)-2,4-heptadienal, nd (E,E,)-2,4-decadienal ere iden-tified for the first time in crab andwere detected nly in crab-meat. The majority of the aldehydeswere considered ipidautoxidation roducts.Somealdehydesmay be detrimental ocrab aroma, e.g. presence f (Z)-4-heptenaln cod has beenreported o result in unacceptable roducts Ross and Love,1979). Higher amountsof benzaldehyde ere found in by-product (23 q/g) comparedwith crabmeat 8.9 ng/g). Ben-zaldehydemay havea desirable ffecton crabmeat roma inceit hasa pleasant lmond,nutty, fruity aroma Vejaphan t al.,1988).Akanes

With exception f decane, ll alkanes Table 1) are eportedfor the first time in blue crab. Concentration f thosealkanesdetected n both sampleswas generally higher in crabmeat.Total concentration f all alkanes n crabmeatwas 3.7 timeshigher than that in crab processing y-product.Alkanes arereported o contribute very little to overall flavor of foods(Grosch, 1982). However, there may be notableexceptions,especially among branched chain alkanes. For example,2,6,10,14-tetramethylpentadecane,ignificantly higher n thecrabmeathan n by-product, as reportedo contribute green,sweet aroma o crayfish processingwaste (Tanchotikul andHsieh, 1989).Aromatic compounds

The presence f alkylbenzenesasbeen eported n shrimp,crab, and crayfish (Shyeet al., 1987;Tanchotikuland Hsieh,


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~- _--- -..----- --c 1.0E+7;;'z 8.0E+6e 1fi 6.0E+68 4.0E+66-l

1, 3

2d 2.0E+6$ 0.0E+0 --0 5 10 15 20 25 30 35 40RETENTION TIME (MIN.)

I---------. - - - I.. - I - -. * I - -. * I - - -. I45 50 55 60 65 70 75 80RETENTION TIME (MIN.)

p 1.0E+7-~t7; zc5 8.0E-k6:I-f, 6.0E+6,5 4.0E+67

97 98r--n-~---r--r-+1-7-.~--.- -7- -y--r-?--l- a , . . . . f85 90 95 100 105 110 115 12ti

RETENTION TIME (MIN.)Fig. 2- Total ion chromatowam of volatile comoonents in blue crab processing by-product. Peak numbers correspond to those listedin-Table 1.

1989;MatiellaandHsieh, 1990).Threealkybenzenes1,2,4-trimethylbenzene, ,2,3-trimethybenzene,nd 1,2,4,5-tetra-methylbenzene)nd 1,3-dichlorobenzeneere higher n con-centration n the by-product. 1,2,4,-Trimethylbenzenend1,2,4,5-tetramethylbenzeneogether roduced napthalene-likenote n roastbeef at, the formerhavinga slight green romaand the latter a slight floral aroma Min et al., 1977).Theaverage mountsof phenol and 4-methylphenol ere highcompared ith otheraromatic ompounds. henol nd4-meth-ylphenolcontributed henolic sheepy aromaand piggyaroma, espectively,n cattle Ha andLindsay,1991).Alcohols

Alcoholsweredetected8) n bothcrabmeat ndby-product.Of alcohols ound n both only 1-octen3-01, -ethyl-l-hex-anol,1-octanol, nd1-nonanol eresignificantly igher n by-products.More high molecular eight alcohols > ClO) werefound n by-product.Flament 1990)detected 9 alcohols nthe neutral ractionof a crab extractpowder,mostbeingde-scribed s sweet, loral, and ruity aromas.Ketones

Of the ketones,11 were ound n crabmeat nd 14 in by-product.Nineweredetectedn both. Ten ketones re eportedfor the irst time n crab, ncluding2,3-butanedione,,3-pen-tanedione,E)-3-penten-2-one,-hydroxy-2-butanone,-non-anone, 2-cyclohexen-l-one, 2-decanone,2-undecanone,acetophenone,nd2-tridecanone.,3-Butanedioneada char-

acteristic utterynote andhasbeen dentified n cookedbeefan dcrayfish Chang ndPeterson, 977;Tanchotiul ndHsieh,1989).Higheramounts f 2,3-pentanedionend3-hydroxy-2-butanone ere detectedn crabmeat,while higher2-heptan-one, 2-octanone, nd 2-nonanone ere found n by-product.No significantdifferences ere found between he two withregards o concentrations f 2-propanone, ,3-butanedione,acetophenone,nd2-tridecanone.Pyrazines

Of the pyrazinesound n both samples, havebeenpre-viously report edn crab Ando and Osawa,1988).Ethylpyr-azineand2-acetylpyrazine,oundonly in crabmeat, rebeingreportedor the irst time n crab.Though rabmeat ontainedmore differentpyrazines,t did not containa higheramountthan the by-product.Pyrazines,with low flavor thresholds,generally ontributeo desirableutty, roastedlavors n cookedfoodsandbeveragesShibamoto, 989),andareprobably m-portant o the lavor of cooked rab.Sulfur-containing ompoun ds

Of six sulfur-containingompoundsound n bothsamples,dimethyldisulfide ndbenzothiazole eredetected nly in theby-product. he concentrationf 2-methylthiopheneas sig-nificantly higher n crabmea than n by-product. he averageconcentration f dimethyltrisulfide as about8 times higherin the by-product.Aroma quality of by-productmay be se-verely affectedbecause f the combined igh concentrationsVolume 58, No. 6, 19934OURNAL OF FOOD SCIENCE-1205

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BLUE CRAB/VOLATILE FLAVOR.. .Table 1 -Volatile compounds identified in fresh blue crabmeat and processing by-products

Peak Compoundnameno. by classMethods Fresh crabmeat Crab processing by-productsRetention of Meant RSD* Mini Max' Mean= RSD' Mini Max'index Ref.0 detectionb (ng/g) nd 1%) W9) (w/s) (n9M nd (%) (w/9) (ngl9)

Aldehydes2-butenalhexanal2-methyl-S-pentenalheptanal(E)-2-hexenal(2)4-heptenaloctanalnonanal(E,E)-2,4-heptadienalbenzaldehyde*(E,E)-2,4-decadienalAlkanes2,2,4,6,6-penta-methylheptanedecanedodecanetridecanetetradecanepentadecane,hexadecane2,6,10,14-tetramethyl-pentadecane"heptadecane*octadecanenonadecaneheneicosaneAromaticsmathylbenzeneethylbenzenep-xylenem-xylene1-ethyl-3-methylbenzenestyrene1,2,4-trimethylbenzene"1,2,3-trimethylbenzene,1,2,4,5-tetramethylbenzene"1,3-dichlorobenzene*naphthalenephenol4-methylphenolAlcohols2-butanol1-penten9-013-methyl-1-butanolI-pentanol1-hexanol1-octen-3-o]*1-haptanol2-ethyl-l-hexanol*l-octanol*I-nonanol'2-undecanol1-dodecanolnerolidol isomerl-tetradecanolI-hexadecanol

351::

1.0 1.30.78 1.740.066 4.5

42 15 26

5964701745

0.23 0.770.35 0.666.9 5316 2392 260

33 24 4529 75 130

36 5.3 6.7

46 1.9 3.766 0.40110 0.66 240 1.6 2.42322tt354344

2.6 3.92.6 :*:z:: 11'13ii:: 252.9 6.7

66743:454630xi2049ii5149

0.36 1.96.9 274.2 4.80.50 0.633.1 1316 354.9 6.13.99.9 ly5.6 6.15.6 1946 1290.26 0.3232 6720 46

ii!f2945

170:i 300.61 3.30.39 0.504.7 6.60.70 1.7

3;271746294629

14ii 116:3 9.512 1610 3217 27113Y 47

33201739

5.6 7.712y4 964:o 7:o

RI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MS, IRRI. MS

1.2 120.97 3.1 1.31.7 ::1.3 1.60.66 1.31.2 1.62.5 4.32.3ii 4.66.4 15 23 121.6 4.0

1.3L3

2.5 12 571.4 120.65 14if 1441.5 84.4 148.9.7 If

4652546646435452

1.6 14 530.71 1426 1419 14580 14100 14

110 14490 1434 1426 14

40i:333646259

2.1 140.91 142.4 14

G7 1441.4 141.3 141.44.2 1::z 1446.1 14

El120

ii4655ii545239

:::4 ::4.6 123.6 102.2 14i:: ::

78344146463641

43 14 29

3Y ;a 4633

16 140.61 141.4 1416 130.40 141.9 144.4 14

5664761.2466652

2Y 143.3 14

ii20534537

115011631216123712901396149515271617

3

2.3

957100012021305140215001600

1 RI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MS1672 RI, MS1700 RI, MS, IR1602 RI, MS1900 RI, MS2100 RI, MS

1037112311361141122312561261133914321446174920062067

::i::i1

1,3

12.3

RI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI. MSRI, MS, IRRI, MS

103411591207124613561449145514891662166617261975204421732361

444

RI, MSRI, MSRI, MSRl,MSRI, MSRI, MSRI, MSRI, MSRI, MS, IRRI, MS, IRRI, MS, IRRI, MS, IRRI, MSRI, MSRI, MS, IR

81397910121053105610631122117912841284139114371498160916551614

51

1,3l-333

RI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MS, IRRI, MSRI, MSRI, MS,IRRI, MSRI, MS

1210126113191326

RI, MSRI, MSRI, MSRI, MS

46 1.3 2.1 0.52 120.50 120.65 0.66

9:"2 z: ;: :;460 729 180 1270 12976 152 36 12290 720 97 1230 3611 37 7.0 10

304466677279t%69951019 :::Q 4.7.6 2.7 120.61 6.3

0.71 1.6 2.0 120.44 1.60.96 2.1 3.2 120.67 2.2 x.: 12::i 7'6 1224.7 16 9:Q 126.4 40 19 124.1 10 6.2 12

2021z;:4049::649294

KetonesP-propanone2,3-butanedione4-methvl-2-Dentanone3-hexanon;2,3-pentanedione*2-hexanone(E)d-penten-2-one2-heptanone.3-hydroxy-2-butanone*2-octanone*2-nonanone*P-cyclohexen-l-one2-decanone2-undecanoneacetophenone2-tridecanone

924 0.95 1214 12Z7 :34 ;f::* 1:9.6 104.4 4.9 243.6 3.9 5.7 ::1.5 6.2 122.0 i:: 11 121.9 3.2 7.2 1213 1262 120.30 121236 53 3: 12

313751616264717663

7.3 12 58 1125 33 29 12f.:5 :;11 23 514 121.1 120.46 1.70.88 2.7 8.1 1211 22 10 120.26 0.66 8.4 123.2 14 12::: 6.6 20 1224 123.5 6.5 7.4 1214 32 36 12

357121315162641425459

;:7766Pyrazinespyrazine'2-methylpyrazine*2,5-dimethylpyrazine'2,6-dimethylpyrazine.

2.9 3.6 6.6 122.5 4.7 11 122.1 3.7 9.6 121.7 2.2 5.7 12

32394546

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Table 1. Icontdl

Peak Compound name Retentionno. by class indexaMethods Fresh crabmeat Crab processing by-productsof Mean= RSD Minr Max Means RSD Minr MaxRef.a detectionb (nsls) nd (%) (ng/g) (nglg) (nglg) nd W.) (nsls) his)

Pyrazinas (cant)ethyl pyrazine2,3-dimethylpyrazine2,3,5-trimethylpyrazine*tetramethylpyrazineP-acetylpyrazineS-containing compoundscarbon disulfidedimethyl disulfide2.methylthiophene*2,4,5-trimethylthiazoledimethyltrisulfide*L-acetylthiazole3-thiophenecarboxaldehydebenzothiazoleTerpeneslimonenelinaloolmentholor-terpineolMiscellaneous compoundstrimethvlaminechloroform7-oxabicyclo[4.l.Olheptanepyridinetrimethyloxazole2-pentylfuranN,N-dimethylformamidelHpyrrole*

4650576374

13321344141114741629-

10761090137713621650166419701195155416441696

1022115211741166

222

RI, MSRI, MSRI, MSRI, MSRI, MS

1.4.9 It3.2 100.67 102.6 10

it490.67 2.21.7 2.3 2.9 122.5 4.2 15 12 16 2.6 3.1i3" 140 1709 0.60 1.0 10 1245 1.6 3.7

21417525376

RT, MSRI, MSRI, MSRI, MSRI, MSRI, MS, IRRI, MSRI, MS

46 14 59 30 61 64 1221 12 32 63 101105 4664 ::396 0.9639 1666 x-i 12416 20' 2626 5.9 1336 1.3 2.1

1.2.31,3 4.0 14 426.6 14 59 47 0.61 12to 9:0 11 12t 7.7 1417 1412 14 ii:34

5.5 9.6 64 1215 19 22 126090 6.9 13 11 101.7 12

29:i61

1.3 RI, MSRI, MSRI, MS, IRRI, MS

3.2 14 150 0.40 10 4.2 122.1 12 65 1.2 6.611 14 65 5.2 21 10 1210 14 25 6.6 12 11 12

5 RT, MSRI, MSRI, MSRI, MSRI, MSRI, MSRI, MS, IR

231 2 6.56057464065

220 250 160 2 15 160 1902.9 12 65 1.5 5.1-0.30 0.665.5 15 17 120.64 0.60 5.4 12 23 14 19129 0.61 1460 2.7 1259 2.2 6.5

6222526

0.46 136.7 1421.3 0.75 140.43 143.5 143547660.36 0.52 6.0 121.6 5.2 5.3 12326151416592444

1.2 RI, MS 14 69RI, MS i2 14 40 2i5 ii: 12ii 12 25 25i; 52 74-.2 RI, MS, IR 66 14 96 24 139 39 12 49 26 6166 geranylacetone_- _.. . _YY lH-mdolec0 Ref : l-Mad& and Hsieh, 1990; i-And0 and Osawa, 1988; J-H&h et al., 1989; 4-

Flament. 1990; 5-Rayner et al., 1981.b MS : mass spectrum. IR : infrared spectrum. RT : retention time.CMean : mean relative concantration of a volatile compound based on n detectedpeaks.do : number of detected peaks.

of dimethyltrisulf ide nddimethyldisulfide. ow concentrationof bothcompoundser enecessarynddesirablen some oods,suchas n chives ndonions Kallio et al., 1990).Tanchotikulan dHsieh 1989) escribedimethyltrisulfiden crayfishwasteas havinga green egetable-like roma.The aroma f dime-thyldisulfide asbeen escribedsonion- r cabbage-likeFors,1983;Vejaphan t al., 198 8) r assulfurous ndba degg-like(MacLeod ndCave,1976).Terpenes

Limonene, r-terpineol,ndmenthol,were oundat similarlevels n both crabmeat ndby-product. inalool was foundonly n by-product. hese ompound srobably riginatedromthe diet of crab.While these erpenes aveunique,desirablearomas,heyproba bly id not signifianctly ffect he lavor ofcrab.Miscellaneous ompoun ds

Indolewa ssignificantly igher n crabmeat86.4ng/g), hanin by-product 39.0 ng/g). The odor of indole hasbeende -scribed sundesirablendnaphthalene-likeDravnieks, 985).Th econcentrationf trimethylamine ashigh, andessentiallythesame,n bothsamples. osephso nndLindsay 1986) on-sideredrimethylaminen mportant ontributoro overall oiledcrab-type romas.With its low thresholdn water, he contri-butionof this compou ndo the aroma f crab s probably eryimportant.Concentrationsf trimethyloxazole,-pentylfuran,and H-pyrrolewerehigher n by-product.Matiellaan dHsieh(1990) eported he presence f 2-pentylfurann both boiledan dpasteurizedlue crabmeat amples. his compound as

0 RSD : relative standard deviation.Min. Max : minimum and maximum relative mean concentrations of a volatile

compound, respectively. from the three sample collections.8 - : retention index was not determined.l Mean values are significantly different (PcO.05).

described s sweet,spicy, and green n crayfishprocessingwaste Tanchotikul ndHsieh,1989).However,t introduceda beany,grassynote o the reversionlavor of soybean il(Krishnamurthyt al., 1967). H-pyrroleha da nutty lavor ncrayfishwasteand a sweetand slightly burnt note n boiledcrayfish ail meat Tanchotikul ndHsieh, 1989;Vejaphan tal., 1988).Not all 77 volatile compou ndsetectedn crabmeat eces-sarily contribute avorably o crabmeat r oma.High concen-trations f dimethyldisulfide nddimethyltrisulfide ighthavedetrimental ffects n overallaroma ualityby masking esir-able aromas.Whitfield et at. (1981) eported hat microbialspoilage f raw royal red prawnproduc ed imethyltrisulfide,which c aused n off-flavor. Similar microbialspoilagemightoccur o injuredor dead rabs uring ransportationo process-ing facilities. Spoiledor rottencrabsar egenerally iscardedinto the same ollecting ite (e.g., bin) duringpickingopera-tions. Suchpractice ouldproduce rabprocessingy-productof low undesirable uality, sincespoiledcrab may taint thearoma f higherqualityby-product. eparationf deterioratedand rotten animals rom the by-product ould be crucial oensure igh qualityby-productor furtherprocessing.

REFERENCESAndo, M. and Osawa, N. 1966. Processed seafoods (e.g., crabmeat) andflavourings used. New Food Indust 30: Q-15.Chang, S.S. and Peterson, R.J. 1977. xmeat. J. Food Sci. 42: 296-305. ecent developments n the flavor ofDravnieks, A. 1965. Atlas of odor character profiles, p. 162-163. ASTM,Philadelphia, PA.Flame& I. 1990. Analys is of boiled crabmea t flavour: identification of newalcoholic constituents. Lebensm.-Wiss. u.-Technol. 23: 274-275.Fors, S. 1963. Sensory properties of volatile Maillard reaction productsand related compounds.Ch. 12. In ACS Symposium SeriesNo. 215. Mail-

-Continued on page 1211Volume 58, No. 6, 1993-JOURNAL OF FOOD SCIENCE-1207

Volatile Components in Blue Crab (Callinectes Sapidus) Meat and Processing by-Product

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