Novel model experiment for cooking flavor research on crab leg meat

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Abstract
Fluctuation of extractives upon heating was analyzed and the flavor profile of some amino acid‐enriched model crab leg was studied to elucidate the mechanism of the pleasing flavor of cooked crab. The change in concentration of the extractive components suggested that these nonvolatile compounds took part in the formation of volatile substances characteristic of crab flavor by the heating ranged from 85 to 100°C. The model experiments using specially designed extractive‐enriched crab legs led us to conclude that some amino acids which were distributed in high concentration in the extract might be precursors of the characteristic compounds responsible for cooked crab flavor.