Abstract
Volatile components in rotten mussel were isolated by vacuum distillation in the frozen state and analyzed by gas chromatography—mass spectrometry. The 123 compounds identified were hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, phenols, nitrogen-containing compounds and sulphur-containing compounds. The many carboxylic acids formed during rotting are the major components of the malodour. A number of esters seem to contribute significantly to the characteristic odour of shellfish. Methyl esters and ethyl esters were contained mainly in fresh and rotten mussels, respectively. It is noteworthy that several aldehydes contained in fresh mussel disappeared upon rotting.
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