Abstract
Aroma attributes are one of the most important criteria that affect the flavor quality of dried shrimp, but the dynamic changes of aroma attributes remain largely unknown during the drying process. The present study investigated aroma attributes change during the hot-air-drying process of shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. The potential correlations among volatile compounds, sensory attributes and E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed that the aroma characteristic of shrimps changed significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly consisted of trimethylamine and three aldehydes. The aroma characteristics mainly consisted of roasted and meat-like odors had come into being gradually with the decrease of water activity (Aw), and the aroma attributes were the most acceptable at about Aw 0.274 (hot-air drying for 7 h). Four kinds of aroma-active compounds (pyrazines, amines, aldehydes and heterocyclic compounds) made important contributions to the formation of aroma characteristics. The PLSR result showed a good correlation between most variables of volatile compounds, E-nose data and sensory attributes.
Highlights
Over the past decades, white shrimp (Penaeus vannamei), a high yield economic fishery resource, is widely consumed because of its nutritional values and attractive flavor (Cheok et al, 2017; Kleekayai et al, 2016)
Most of the studies mainly focused on the composition of volatile compounds in dried shrimp products, whereas the dynamic changes of aroma attributes during the drying process in dried shrimp products are still not well understood
During the early period (0-2 h), there was no obvious change in sweet, fishy, caramel and smoky/burnt odors while scores of roast/nutty and cooked-meat-like odors increased slightly, which indicated that the overall aroma of shrimp changed little at the inception stage
Summary
White shrimp (Penaeus vannamei), a high yield economic fishery resource, is widely consumed because of its nutritional values and attractive flavor (Cheok et al, 2017; Kleekayai et al, 2016). Shrimp aroma determines the individuality of dried shrimp products and is one of the most important criteria to evaluate the quality (Lu et al, 2011; Souza & Bragagnolo, 2014; Zhang et al, 2020a). It is well-known that fresh shrimp have little odor, generally showing a faint grassy, seawater-like odor. Most of the studies mainly focused on the composition of volatile compounds in dried shrimp products, whereas the dynamic changes of aroma attributes during the drying process in dried shrimp products are still not well understood
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