Volatile Flavor Components in Crayfish Waste

Abstract

ABSTRACT Volatile components of crayfish processing waste were analyzed by dynamic headspace/capillary gas chromatography/mass spectrometry and chromatography‐coupled aroma perception analysis with simultaneous photoionization detection. One hundred seventeen compounds were identified. The majority of the flavor compounds previously identified in freshly boiled crayfish tail meat and hepatopancreas also were detected in crayfish waste. Many areas in the headspace profile contained good nutty, green woody, sweet fruity and very desirable salty meaty aromas, indicating the presence of important crayfish flavor components in the sample.