Volatile Flavor Compounds of a Crab-like Flavoring Base Made Using Reaction Flavor Technology
2014
An, J.S., Nulchen Compyny, Gyeongnam, Republic of Korea | Jeong, E.J., Changwon National University, Gyeongnam, Republic of Korea | Cha, Y.J., Changwon National University, Gyeongnam, Republic of Korea
Crab-like flavoring base (CFB) was made from a concentrated snow crab cooker effluent (SCCE) containing five food additives (proline, glycine, arginine, methionine, fructose) using reaction flavor technology (RFT). The volatile flavor compounds in CFB were compared between raw (SCCE) and control (without food additives) samples using solid phase microextraction (SPME) and gas chromatography with mass selective detector. A total of 74 compounds were detected in all samples (30 raw samples, 34 control samples, 55 CFB samples). A total of 22 nitrogen-containing compounds, including 19 pyrazines and 3 pyridines, were formed through RFT and increased 27 times compared to the control. Dimethyl trisulfide and dimethyl disulfide were predominant sulfur-containing compounds that increased through RFT, while aromatic compounds decreased through RFT. Seven compounds, tetramethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine, 2,3,5-trimethyl-6-(3-methylbutyl)pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-3-(3-methylbutyl)pyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-decanone potentially have a role in CFB odor by correlation analysis of Pearson.
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