# Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products
## 3 Results and Discussion
### Hs-Spm-Gc/Ms Analysis
[PERSON] et al. (2016) also found benzaldehyde to be a contributor to the specific aroma of shrimp hydrolysis products via the Maillard reaction [28]. The sauces for the crab legs and bodies contained a total of seven pyrazines, six of which were new compounds. Pyrazines were the major contributors to the nutty/roast and basic meaty aroma in the Maillard reaction products [29]. Pyrazines are frequently utilized as natural food-grade antioxidants and anti-browning agents. They also have a powerful roasted and nutty flavor [30]. They have a good antioxidant capacity, which is why they are utilized as antioxidants and anti-browning agents. The dissolution of free radical chains, the breakdown of hydrogen peroxide, the elimination of reactive oxygen species, and the chelation of metal ions are \begin{table}
\begin{tabular}{c c c c c c c c} \hline  & & & **CL** & & & **CB** & \\ \cline{3-8}  & & **HO** & **EHS** & **MRS** & **HO** & **EHS** & **MRS** \\  & & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** \\ \hline
**Terpenes** & & & **ND** & **0.69** & **ND** & **ND** & **ND** & **ND** \\ \hline Azulene & 19.81 &
\begin{tabular}{c} Mushroom \\ increase \\ \end{tabular} & & 0.69 & & & & & \\ \hline
**Organosulfur** & & & **ND** & **ND** & **2.43** & **ND** & **0.25** & **8.58** \\ \hline Dimethyl disulfide & 6.96 & \
\begin{tabular}{c} a cabbage-like \\ odor \\ Sulfur, leak, \\ cooked onion \\ \end{tabular} & & & & 1.20 & & & 0.25 & 2.54 \\ Dimethyl trisulfide & 13.91 &
\begin{tabular}{c} Sulfur, leak, \\ cooked onion \\ \end{tabular} & & & & 1.23 & & & 6.04 \\ \hline
**Oxime s** & & & **15.91** & **ND** & **ND** & **ND** & **ND** \\ \hline Oxime-, & & & **15.91** & & & & \\ \hline
**Oxime-, & 20.12 & nd & 15.91 & & & & \\ \hline
**Pyroles** & & & **ND** & **ND** & **ND** & **0.45** & **ND** & **ND** \\ \hline N-Methyl pyrrole & 8.75 & Roast & & & & 0.45 & & \\ \hline
**Furans** & & & **ND** & **ND** & **ND** & **0.61** & **0.26** & **ND** \\ \hline
2-Pentyfuran & 10.91 &
\begin{tabular}{c} Bean, fruit, \\ earth, green \\ \end{tabular} & & & & & 0.61 & 0.26 & \\ \hline
**Pyrimidines** & & & **ND** & **ND** & **ND** & **ND** & **ND** & **0.15** \\ \hline Pyrimidine & 10.46 & Aroma & & & & & 0.15 \\ \hline \end{tabular}
\end{table} 
Table 3: _Cont._several instances of antioxidant mechanisms [31]. [PERSON] et al. (2015) adopted the two-step process of enzymolysis and the Maillard reaction to prepare the Maillard product of an oyster meat hydrolysate with an antioxidant capacity [32]. According to [PERSON] et al. and [PERSON] et al. 's research, the different fatty acid contents of these two crab processing by-products are associated with the varying quantities of pyrazine in CL and CB sauces [33; 34]. Due to low sensory thresholds, sulfur- and nitrogen-containing compounds accounted for a small percentage of the volatile compounds in the CL and CB sauces, at 2.43% and 8.58%, respectively, and both were significant flavoring agents for supplying a meat flavor, barbecue flavor, and beef flavor [35]. Alkanes and alcohols were present as well, but due to their low relative quantity or high odor thresholds, their contribution to the overall odor was insignificant.