Analysis of Volatile Compounds in Chinese Mitten Crab (Eriocheir Sinensis)
DEWEI CHEN1 AND MIN ZHANG1,2*
1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, 214036, Wuxi, Jiangsu, China
2. School of Food Science and Technology, Southern Yangtze University, 214036, Wuxi, Jiangsu, China
(Received: March 1, 2006; Accepted: May 21, 2006)
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.
Key words: Chinese mitten crab, volatile compounds, simultaneous distillation-extraction, gas chromatography / mass spectrometry