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Studies on the roasted aroma of crustacea. Part I Volatile components of roasted shrimp.

1986; Oxford University Press; Volume: 50; Issue: 11 Linguagem: Inglês

10.1271/bbb1961.50.2867

1881-1280

Kikue Kubota, Harumi Shijimaya, Akio Kobayashi,

Aquaculture Nutrition and Growth

The components of the strong and favorable aroma obtained from roasted shrimp were investigated. The aroma concentrate of roasted shrimp was isolated by combining the dichloromethane extract and carbon dioxide distillation methods. The concentrate was fractionated into acidic, basic and neutral fractions. Each fraction was analyzed by combined gas chromatographymass spectrometry. Seventy-seven compounds were identified, among which isovaleric acid, alkyl pyrazines, isovaleramide, ketones and some sulfur-containing compounds were the main and characteristic constituents of the roasted shrimp aroma. These constituents were compared with those of the volatiles of boiled shrimp, which was prepared by using simultaneous distillation and extraction methods in a modified Likens and Nickerson's apparatus.