The volatile components were experimentally produced by heating short-necked clam (Tapes philippinarum) with glass beads. Three flavor concentrates, obtained by distillation at three temperature ranges (98-101, 101-115, and 115-160°C), were analyzed by GC-MS. A total of 76 compounds were identified. They included 9 acyclic nitrogen compounds, 9 pyrazines, 6 pyridines, 6 pyrroles, 5 pyrrolidines, 5 acyclic sulfur compounds, and 1-methylpyrrolidine-2, 5-dione.
The last concentrate (115-160°C) gave a pleasant roasted odor of short-necked clam was char-acterized by the following flavor components: 3, 4, 5, 6-tetrahydro-2, 4, 6-trimethyl-2H-1, 3, 5-thiadiazine, 5, 6-dihydro-2, 4, 6-trimethyl-4H-1, 3, 5-dithiazine, 2-methyl-2-thiazoline, 3-hydroxy-2-methyl-4H-pyrone (maltol), and N, N-dimethylglycine methyl ester. While the second concen-trate (101-115°C) having the boiled odor of the clam contained some pyrazines, some pyridines, and the ester as major flavor components.
