Results:37 flavor compounds in Samoan crab and 30 flavor compounds in Chinese mitten crab were identified.
结果：在青蟹和湖蟹中分别鉴定出37种和30种挥发性成分。
Methods: The volatile compounds of Samoan crab and Chinese mitten crab meat were analyzed by gas chromatography-mass spectrometry with solid phase microextraction technique.
方法：采用顶空固相微萃取-气相色谱-质谱联用技术分别对青蟹和湖蟹肉挥发性成分进行分析。
Methods: The volatile compounds of Samoan crab and Chinese mitten crab meat were analyzed by gas chromatography-mass spectrometry with solid phase microextraction technique.
方法：采用顶空固相微萃取-气相色谱-质谱联用技术分别对青蟹和湖蟹肉挥发性成分进行分析。
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