Volatile Flavor Components in Boiled Snow Crab (Chionoecetes japonicus) and Its Concentrated Cooker Effluent

  • Park, Sung-Hee (Department of Food Science and Nutrition, Dong-eui University) ;
  • Kim, Young-Man (Department of Food Science and Nutrition, Dong-eui University) ;
  • Hyun, Sook-Kyung (Department of Food Science and Nutrition, Dong-eui University)
  • Published : 2001.06.01


The volatile flavor components of snow crabs from the Young-duk coast of Korea and their concentrated cooker effluent were isolated by a modified method from Likens and Nickerson, using a simultaneous distillation and extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-MS. The flavor profile of boiled crab demonstrated that the favorable flavor characteristic of crab involved a seafood-like note, and that of concentrated cooker effluent demonstrated that the weak boiled crab flavor involved a fishy note. The main flavor components of boiled crab were heterocyclic compounds including alkylpyrazines, thizoles and thiolanes, aliphatic ketones including 2-heptanone and nonanone. On the other hand, the main flavor components of cooker effluent were aldehydes including 3-methylbutanal, alipatic ketones including 2-heptanone and alkanes including 2,6,10,14-tetramethyl-pentadecane. Almost all of heterocyclic compounds, which seem to be important contributors to the flavor of boiled crab, were not identified in concentrated cooker effluent. As a result, there may be a need to add the crab flavor components formed through model experiments of Maillard reactions to the concentrated cooker effluent for human consumption.


  1. Marine biological Youn, S.K.;Hong, J.S.
  2. Kagaku To Seibutsu. v.20 Taste-active components of crab meat Konosu, S.;Fuke, S.
  3. Bull. Japan. Soc. Sci. Fish. v.44 Studies on flavor components in boiled crabs-Ⅰ Konosu, S.;Ymaguchi, K.;Hayashi, T.
  4. Bull. Japan. Soc. Sci. Fish. v.45 Studies on flavor components in boiled crabs-Ⅲ Hayashi, T.;Asakawa, A.;Yamaguchi, K.;Konosu,S.
  5. J. Food Sci. v.58 Volatile component in blue crab (Callinectes sapidus) meat and processing by-product Chung, H.Y.;Cadwallder, K.R.
  6. J. Agric. Food Chem. v.42 Aroma extract dilution analysis of blue crab meat volatiles Chung, H.Y.;Cadwallder, K.R.
  7. J. Food Sci. v.55 Analysis of crabmeat volatile compounds Matiella, J.E.;Hsieh, T.C-Y.
  8. J. Food Sci. v.58 Volatile flavor components in snow crab cooker effluent and effluent concentrate Cha, Y.J.;Cadwallader, K.R.
  9. J. Korean Soc. Food Nutr. v.24 Quantitative analysis of alkylpyrazines in snow crab cooker effluents Cha, Y.J.;Baek, H.H.
  10. J. Food Sci. v.55 Amino acid hydrolyzate from crab processing waste Jaswal, A.S.
  11. Bull. Korean. Fish. Soc. v.23 Preparation of the hydrolyzate using crab by-product after water extraction Kim, Y.M.;Lee, Y.C.;Koo, J.G.;Kim, D.S.
  12. J. Agric. Food Chem. v.25 Isolation of volatile components from a model system Schultz, T.H.;Flath, R.A.;Mon, T.R.;Enggling, S.B.;Teranish, R.J.
  13. J. Food Sci. v.54 Volatile flavor components in crayfish waste Tanchotikul, U.;Hsieh, T.C.Y.
  14. Ph.D. Dissertation, Ochanomizu Women's University Chemical studies on Antarctic krill as a new protein source (research on the odor characteristics) Kubota, K.
  15. J. Agric. Food. Chem. v.45 Analysis of volatile components derived from raw and roasted earth-almond Cantalejo, M.J.
  16. J. Kor. Tea Soc. v.3 Aroma components of bran rice green Choi, S.H.;Lee, D.H.
  17. J. Food Sci. Nutr. v.4 Aroma components of chicory (Cichorium intybus L.) tea and its model system Choi, S.H.
  18. J. Agric. Food. Chem. v.22 Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols, and ammonia as flavor constituents Mans, B.;Lecndert, M.L.;Pieter, J.V.;Hans, M.D.;Henk, J.T.
  19. Goryonoziten Hujimaki, M.
  20. Agric. Biol. Chem. v.52 Novel dithiazine compounds in volatile components from cooked sakuraebi (Sergia Lucens Hansen) Kubota, K.;Watanabe, K.;Kobayashi, A.
  21. Agric. Biol. Chem. v.47 Odor of cooked small shrimp, Acetes japonicus Kishinouye, Difference between raw material and fermented product Choi, S.H.;Kobayashi, A.;Yamanishi, T.