Abstract
Analysis of the volatile components in two forms (frozen and dried) of scallops Patinopecten yessoensis was carried out. Extracts were prepared by simultaneous steam distillation and extraction (SDE) apparatus and analysed by gas chromatography/mass spectrometry. One hundred fifty-seven compounds were identified including ketones (31), alcohols (16), aldehydes (22), aromatics (17), miscellaneous compounds (9), naphthalenes (9), phenolic compound (7), sulfur-containing compounds (11), terpenes (8), pyrazines (7), esters (6), alkanes (5), pyridines(4), furans (4) and acids (2). Although the majority of the components identified in both forms of scallops were similar, additional 4 and 18 compounds were found only in the frozen and dried scallops, respectively. Quantitatively, the dried scallops generally contained components with higher levels than that of the frozen ones.
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