Author Description

The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described. 138 volatile compounds, which included 16 hydrocarbons, 7 alcohols, 46 carbonyls, 7 fatty acids, 3 esters, 15 sulfur compounds, 34 nitrogenous compounds, and 10 miscellaneous compounds, were identified. Carbonyls represented the most preponderant group and pyrazines were the second. The development of certain volatile compounds in autolyzed shrimp was studied. The experiment indicated that dimethyldisulfide developed enzymatically.