Volatile components in flavour concentrates from crayfish processing waste

Abstract

Abstract Volatile components in flavour concentrates prepared from crayfish ( Procambarus clarkii Girard) processing waste at two temperatures (85°C and 100°C) were compared. The presence of 121 compounds was established. Among these, 78 compounds were positively identified of which 50 were detected in crayfish for the first time. These compounds were mainly N‐ and S‐containing compounds, ketones and aldehydes. The amounts of aldehydes and ketones were 1.5 and 1.4 times higher in the 85°C concentrates, respectively; and the amounts of N‐containing compounds were 2.3 times higher in the 100°C concentrates.