Abstract
This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE (<TEX>$1\;^{\circ}Brix$</TEX> in the initial state) was concentrated up to <TEX>$40^{\circ}Brix$</TEX> to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), <TEX>$20^{\circ}Brix$</TEX> RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in <TEX>$20^{\circ}Brix$</TEX> RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in <TEX>$20^{\circ}Brix$</TEX> RSCCE based on the QDA.
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