Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quantitative Analysis of Alkylpyrazines in Snow Crab Cooker Effluents

  • Cha, Yong-Jun (Dept. of Food Science & Nutrition, Changwon National University) ;
  • Baek, Hyung-Hee (Dept. Food Science & Technology, Mississippi State University)
  • Published : 1995.06.01

Abstract

Alkylpyrazines in snow crab cooker effluent(SCCE) and effluent concentrate(EC) were quantitatively analyzed and compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry(SDE/GC/MS). A total of 11 pyrazines were identified in both SCCE and EC. Amounts of tetramethylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine, and 2,6-dimethylpyrazine were 23.0, 21.1, 13.8, and 13.3 times higher, respectively, in EC than those in SCCE. The total amount of pyrzines in EC (1664.0${\pm}$171.1ng/g) was 8.1 times higher than that in SCCE(204.5${\pm}$32.2). The compounds, ethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, were only detected in EC.

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