Some Sulfur Containing Compounds in Cooked Odor Concentrate from Boiled Antarctic Krills (Euphausia superba Dana)

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The cooked odor concentrate of boiled Antarctic krills was obtained by simultaneous distillation and extraction, in a modified Likens and Nickerson's apparatus. The sulfur containing fraction was successively separated with preparative gas chromatography. Organoleptically, this fraction seemed to play a significant role in the characteristic odor of cooked krills. The fraction was analyzed by a gas chromatograph equipped with FPD and FTD, and by GC-MS. Seven sulfur containing compounds and four containing both sulfur and nitrogen compounds were newly identified in the cooked odor of Antarctic krills. These compounds seem to be important contributors to the odor of cooked krills.