Boiled and pasteurized blue crab ( Callinectes sapidus ) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty‐three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur‐containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds.
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MATIELLA et al. (1990) studied this question.
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