Boiled and pasteurized blue crab (Cullitzecfes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty-three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur-containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds.

Volatile compounds in scrambled eggs were analyzed by dynamic headspace sampling, high resolution gas chromatography and mass spectromctry. Thirty-eight compounds were identified including aldehydes, ketones, alcohols, furans, esters, benzene derivatives, alkancs, sulfur-containing compounds and a terpene. Selected compounds were quantified. Aldehydes were the most abundant volatile compounds in the egg samples. Volatile styrene monomer increased in scrambled egg samples during 2 wk storage of shell eggs in polystyrene containers. Scrambled eggs prepared from supermarket shell eggs contained 7 times more ethylbenzene and styrene than those prepared from fresh farm eggs stored in polystyrene containers for 2 wk.

The major compound responsible for the objectionable muddy or musty/ earthy off-flavor in Louisiana brackish water clams (Rangia cuneatu) was positively identified as geosmin (trans-l,lO-dimethyl-trans-g-decalol), based on gas chromatographic retention times, electron ionization mass spectra, and odor characteristics. Confirmation was based on analysis of authentic geosmin under experimental conditions comparable to those of the clam samples.

No abstract