# Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products
## 3 Results and Discussion
### Hs-Spm-Gc/Ms Analysis
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & & & \multicolumn{3}{c}{**CL**} & \multicolumn{3}{c}{**CB**} \\ \cline{3-8}  & & & **HO** & **EHS** & **MRS** & **HO** & **EHS** & **MRS** \\  & & & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** \\ \hline
**Alkanes** & & & **ND** & **ND** & **ND** & **7.80** & **6.36** & **2.33** \\ \hline Bromodicloromethane & 9.21 &
\begin{tabular}{c} By-product of \\ drinking water \\ \end{tabular} & & & & 0.35 & & & \\ Cyclohexane, & 20.24 & nd & & & 1.12 & & \\ Cycloocene, & 22.21 & nd & & & 6.34 & 6.36 & \\
3-methyl- & & & & & & & 2.33 \\
4.1.0]heptane, & 20.71 & nd & & & & & 2.33 \\
3-methyl- & & & & & & & & 2.24 \\ \hline
**Aromatics** & & & **2.77** & **ND** & **1.60** & **0.57** & **0.83** & **2.24** \\ \hline Toluene & 6.07 & Aromatic & 1.32 & & & 0.57 & & \\
2,4-Di-tert-butylphenol & 26.78 & Special smell & & & & & 2.24 \\ Naphthalene & 19.79 & Mothball smell & 1.45 & & 0.26 & & & \\
1,2- & 17.33 & Mothball smell & & & & & 0.83 & \\ Epoxyoctabroptalene & 22.05 & Odorless and & & & & & \\ Butylated & 22.05 &
\begin{tabular}{c} Odorless and \\ tasteless \\ \end{tabular} & & & 1.35 & & & & \\ \hline
**Pyrazines** & & & **ND** & **0.78** & **16.23** & **ND** & **0.45** & **4.33** \\ \hline
2,5-Dimethyl & 12.76 &
\begin{tabular}{c} A pungent, fry \\ aroma and \\ cyrazine \\ \end{tabular} & 0.78 & 9.98 & & 0.45 & 3.45 \\ Pyrazine & 10.46 & Aromatic & & 1.18 & & & \\
2-Methylpyrazine & 11.62 & Nutty, roasted & & 1.19 & & 0.88 \\ Ethlypyrazine & 13.00 &
\begin{tabular}{c} Nutty, roasted, \\ meaty, Fishy \\ \end{tabular} & & & 0.36 & & & \\
2-ethyl-5-methyl- & 14.08 & Roast & & & 0.49 & & \\
2,3,5- & 14.31 & Roast & & & 2.12 & & \\ Trimethylpyrazine & 15.04 & Nuts, roasted & & & & \\
3-ethyl-2,5- & 15.04 &
\begin{tabular}{c} Nuts, roasted \\ scent \\ \end{tabular} & & & 0.92 & & & \\ \hline
**Phenols** & & & **ND** & **2.16** & **3.10** & **ND** & **2.27** & **ND** \\ \hline
2,5-Bis(1,1- & & & & & & & \\ dimethylethyl) & 26.77 & Special smell & & 2.16 & 3.10 & & 2.27 & \\ phenol & & & & & & & \\ \hline
**Esters** & & & **ND** & **0.82** & **ND** & **ND** & **2.57** & **ND** \\ \hline Formic acid, octyl & 17.17 & Barbecue & & & & & 2.57 & \\ Pentanoic acid, & & & & & & & \\
2,2,4-trimethyl-3- & 21.60 & nd & & 0.82 & & & \\ carboxis isopropyl, & & & & & & & \\ isobutyl ester & & & & & & & \\ \hline
**Amines** & & & & **6.53** & **ND** & **ND** & **7.88** & **ND** & **ND** \\ \hline Trimethylamine & 1.51 &
\begin{tabular}{c} Smelly smell, \\ amine smell \\ \end{tabular} & 6.53 & & & & 7.88 & & \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._Trimethylamine is an essential sign for determining if aquatic items are still fresh. Trimethylamine tends to emit a strong fishy stench and has a low odor threshold. Trimethylamine substances were discovered in the HO homogenate of the crab legs and bodies, though, after the treatment with enzymatic technology and Maillard aroma enhancement technology, no additional trimethylamine substances were found. This may be related to the antioxidant capacity of the Maillard reaction, which effectively reduces the fishy taste [25]. The total proportion of aldehydes greatly rose in the CL and CB enzymatic hydrolysates compared to the homogenate, whereas the number of ketones and alcohols were massively reduced. The primary fishy components in fresh whitefish are C8- and C9-alcoholic compounds, such as 1-octen-3-ol [26]. The EHS of the CLs and CBs contained 2.94% and 3.52%, respectively, of C8- and C9-alcoholic chemicals. As a result, the CL and CB EHSs require extensive consideration. In comparison to the homogenate, both the crab leg and body sauces contained a higher proportion of aldehydes. Generally speaking, most aldehydes have aromatic, fruity, or other pleasing stents [27]. Benzaldehyde is one of the chemicals that gives CL and CB sauces their distinct flavors, and it contributes more than half of the entire odor of these sauces. A common food-grade flavor, benzaldehyde has an almond flavor.