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《Journal of Anhui Agricultural Sciences》 2009-04
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Research on Volatile Components of Mangrove Crab(Scylla serrata)

JIANG Gen-dong et al (College of Food Science,Shanghai Ocean University,Shanghai 200090)  
Volatile flavor components of Mangrove Crab(Scylla serrata)were extracted by headspace-solid phase micro extraction method(HS-SPME).The profiles of volatile flavor compounds of crabmeat were identified by gas chromatography-mass spectrometry(GC-MS).67 compounds were identified in the Mangrove Crab.The compositions of volatile flavor compounds in muscle and ovary were quite different.34 volatile flavor components were identified in muscle,including 4 aldehydes,1 ketones,5 alcohols,7 phen-components,11 hydrocarbons,1 nitrogen compound and 1 ester.Hydrocarbons were principal part of volatile components,and taken 45 % of total volatile components in the muscle.41 volatile flavor components were identified in the ovary,including 18 aldehydes,2 ketones,5 alcohols,3 phen-components,5 hydrocarbons,1 nitrogen compound and 1 ester.Aldehydes were principal part of volatile components,and taken 50 % of total volatile components in the ovary.
【CateGory Index】: S917.4
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