Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods.
Comparison of two types of dried scallops, Chlamys farreri and Patinopecten yessoensis, and effects of preparation methods (boiling and steaming) on the composition of their volatile components were carried out by simultaneous steam distillation and extraction and with analysis by gas chromatography-mass spectrometry. One hundred and seventy-two compounds were identified, three tentatively. Qualitatively, both scallops had similar components. Quantitatively, C. farreri contained more components with higher levels in aldehydes, alkanes, naphthalenes, esters, furans, miscellaneous compounds, alcohols, and ketones, whereas P. yessoensis had more components with higher levels in aromatics, pyrazines, pyridines, sulfur-containing compounds, and terpenes from both boiling and steaming methods. Comparison between methods for the same scallop showed that similar qualities of components were detected. Overall, more compounds with higher levels were detected from the boiling method.
Chung
H Y
HY
Department of Biology, Food and Nutritional Sciences Program, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong. anthonychung@cuhk.edu.hk
Shing Yung
I K
IK
Kim
J
J
D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000818:Animals; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D007659:Ketones / Q000032:analysis; D008974:Mollusca / Q000737:chemistry*; D009281:Naphthalenes / Q000032:analysis; D009812:Odorants; D010636:Phenols / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis; D014835:Volatilization
D000438:Alcohols; D000447:Aldehydes; D007659:Ketones; D009281:Naphthalenes; D010636:Phenols; D013457:Sulfur Compounds