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Flavour of shellfish and kamaboko flavorants

  • B. Sun Pan
  • J.-M. Kuo

Abstract

Unsaturated alcohols and aldehydes with less than 10 carbon atoms are important odour contributors to fresh or raw shellfish flavour. Alkylpyrazines and sulphur-containing compounds have been considered as important contributors to cooked odours of crustaceans. Content of pyrazines, pyridines, cyclic-S-containing compounds i.e. thialdines, trithiolane showed dependence on the content of ammonia, free amino acids and hydrogen sulphide in raw crustaceans, as well as on the heating time and temperature.

Keywords

Volatile Component Blue Crab Hydrogen Sulphide Antarctic Krill Methyl Ketone 
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© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • B. Sun Pan
  • J.-M. Kuo

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