Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and Extraction

Authors

  • URAIWAN TANCHOTIKUL,

    1. This work was conducted in the Dept. of Food Science, the Louisiana Agricultural Experiment Station, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Tanchotikul is now with Sun Valley (Thailand) Ltd., 23/1 Moo 2, Kaowong, Phaputtabaht, Saraburi 18120, Thailand. Author Hsieh is now with Ross Laboratories, Analytical R&D, 625 Cleveland Ave., Columbus, OH 43215. Direct inquiries to Dr. Hsieh.
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  • THOMAS C.-Y. HSIEH

    1. This work was conducted in the Dept. of Food Science, the Louisiana Agricultural Experiment Station, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Author Tanchotikul is now with Sun Valley (Thailand) Ltd., 23/1 Moo 2, Kaowong, Phaputtabaht, Saraburi 18120, Thailand. Author Hsieh is now with Ross Laboratories, Analytical R&D, 625 Cleveland Ave., Columbus, OH 43215. Direct inquiries to Dr. Hsieh.
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  • Louisiana Agricultural Experiment Station manuscript number 90-21-4134.

  • Supported in part by grants from NOAA Louisiana Sea Grant College Program and Ralph and Kacoo Olinde Aquaculture Research Award to author Hsieh.

  • We thank Malcolm Assevado, Warren Mermilliod, and Linda AndrewB for assistance in providing clam samples.

ABSTRACT

The volatile flavor components of steamed rangia clam (Rangia cuneata) were extracted by dynamic headspace sampling (DHS) and simultaneous distillation/extraction (SDE) techniques, and analyzed by gas chromatography/mass spectrometry (GC/MS) and GC-coupled aroma perception. Twenty-two heterocyclic aroma compounds were identified. Volatile flavor compounds in other chemical classes, such as aldehydes, alcohols, ketones, and terpenes, also were identified. The unique clam aromas were contributed by a combination of S-, and N- containing compounds and ketones. In general, sampling methods (DHS and SDE) complemented each other in compounds detected in the sample. However, SDE gave more information on characteristic steamed clam flavors.

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