Abstract:

Headspace-solid phase micro-extraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was adopted to analyze volatile flavor components in meat of Chinese mitten crab. The optimum extraction efficiency expressed as peak area in GC-MS chromatogram was achieved through the extraction for 50 min at 60 ℃ with the amount of added NaCl of 0.16 g/ml. Totally 40 compounds were identified, including 8 aldehydes, 3 ketones, 3 alcohols, 13 hydrocarbons, 1 ester, 4 aromatic compounds, 4 nitrogen-containing compounds and 4 other compounds. Trimethylamine (TMA), nonanal and tetradecane were main volatile compounds in crabmeat, which accounted for 20%, 18% and 10% of total volatile compounds, respectively.

Key words: Chinese mitten crab, flavor, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)