Alcohols, C12-14

Additional information on environmental fate and behaviour

Administrative data

Endpoint:

additional information on environmental fate and behaviour

Type of information:

other: published data

Adequacy of study:

supporting study

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

study well documented, meets generally accepted scientific principles, acceptable for assessment

Data source

Reference

Reference Type:

publication

Title:

Volatile components in crabmeats of Charybdis feriatus

Author:

Chung HY.

Year:

1999

Bibliographic source:

J Agric Food Chem. 1999 Jun;47(6):2280-7

Materials and methods

Test guideline

Qualifier:

no guideline followed

GLP compliance:

not specified

Type of study / information:

Fish/Seafood Concentrations:
1-Hexanol was found in charybdis feriatus crabs at 6.4 ug/kg, 2.5 ug/kg, and 20.2 ug/kg in the leg, body and carapace, respectively

Test material

Test material information

Constituent 1

Reference substance name:

Hexan-1-ol

EC Number:

203-852-3

EC Name:

Hexan-1-ol

Cas Number:

111-27-3

IUPAC Name:

hexan-1-ol

Results and discussion

Any other information on results incl. tables

1-Hexanol was found in charybdis feriatus crabs at 6.4 ug/kg, 2.5 ug/kg, and 20.2 ug/kg in the leg, body and carapace, respectively.

The volatile components of different meats (legs with claws, body, and carapace) of a popularly consumed edible crab in Asia, Charybdis feriatus, were investigated. Samples were extracted by simultaneous steam distillation-solvent extraction and analyzed by gas chromatography/mass spectrometry. Among 177 compounds detected, 130 were positively identified. Seventy-six compounds were previously reported in other crab species. A greater number of naphthalenes were detected in this crab compared with other crabs in the literature. Aromatic compounds, alcohols, and sulfur-containing compounds were the three predominant groups with >15 components. Carapace tissue contained a greater number of volatile components in each group, except for sulfur-containing compounds. Most of the common components in the leg meat and the body meat were found at similar levels (p > 0.05). Carapace tissue generally had the highest quantity of common components among the meats. The higher levels of volatile components present in the carapace tissue might account for its stronger flavor compared with the other meats. Furthermore, the higher number of aldehydes and lower number of sulfur-containing compounds detected in the carapace meat might contribute to its unique flavor.

Applicant's summary and conclusion

Conclusions:

1-Hexanol was found in charybdis feriatus crabs at 6.4 ug/kg, 2.5 ug/kg, and 20.2 ug/kg in the leg, body and carapace, respectively

Executive summary:

The volatile components of different meats (legs with claws, body, and carapace) of a popularly consumed edible crab in Asia, Charybdis feriatus, were investigated. Samples were extracted by simultaneous steam distillation-solvent extraction and analyzed by gas chromatography/mass spectrometry. Among 177 compounds detected, 130 were positively identified. Seventy-six compounds were previously reported in other crab species. A greater number of naphthalenes were detected in this crab compared with other crabs in the literature. Aromatic compounds, alcohols, and sulfur-containing compounds were the three predominant groups with >15 components. Carapace tissue contained a greater number of volatile components in each group, except for sulfur-containing compounds. Most of the common components in the leg meat and the body meat were found at similar levels (p > 0.05). Carapace tissue generally had the highest quantity of common components among the meats. The higher levels of volatile components present in the carapace tissue might account for its stronger flavor compared with the other meats. Furthermore, the higher number of aldehydes and lower number of sulfur-containing compounds detected in the carapace meat might contribute to its unique flavor.