Equivalent Umami Concentration Research Articles

Evaluation of microalgae diets on flavor characteristics of Pacific oysters (Crassostrea gigas) during fattening

Due to the large breeding density and the influence of seasonal changes, the quality of oysters declined. Oysters are often fattened with specific microalgae before sale to improve their quality. Here, the purpose of this study was to study the effects of different microalgae diets on the flavor characteristics of Crassostrea gigas (C. gigas) after three weeks of fattening. The result showed that there was a certain correlation between the fatty acid composition of C. gigas and microalgae. The equivalent umami concentration values of C. gigas fed with Chlorella vulgaris and Pavlova viridis (5.34 and 4.91 g/100 g, respectively) were significantly higher than that of the control group. Gas chromatography-ion mobility spectrometry analysis showed 48 volatile organic compounds, and the principal component analysis plot showed an obvious separation between the C. gigas. These results indicated that diets had a significant effect on the flavor components of oysters.

Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract.

ObjectiveThis study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes.MethodsFour different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1°C, 1.5 kgf/cm2 for 1 h.ResultsThe BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5′-guanosine monophosphate and 5′-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang.ConclusionTaken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle.

This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of 21 Chinese Xiangxi yellow steers (20 ± 0.5 months, 310 kg ± 5.85 kg) were randomly divided into three groups (control, corn, and barley groups), with seven steers per group. The control steers received a conventional diet (coarse forage type: whole silage corn at the end of the dough stage as the main source), the corn group received a diet with corn as the main carbohydrate source, and the barley group received a diet with barley as the main carbohydrate source. The experiment lasted for 300 d. and the means of the final weights in the control, corn, and barley groups were 290 kg, 359 kg, and 345 kg. The diets were isonitrogenous. The corn and barley groups reduced the moisture (p = 0.04) and improved the intramuscular fat content of the meat (p = 0.002). They also improved meat color (a*) (p = 0.01) and reduced cooking loss (p = 0.08), shear force (p = 0.002), and water loss (p = 0.001). There was no significant difference in the 5'-nucleotide content (p > 0.05), the equivalent umami concentration (EUC) (p = 0.88), and taste activity value (TAV) (p > 0.05) among the three groups. The 5'-IMP (umami) content was the highest in the 5'-nucleotide and its TAV > 1. The corn and barley groups improved the content of tasty amino acids (tAA, p < 0.001). The corn group had a higher content of sweet amino acids (SAA, p < 0.001) and total amino acids (TAA, p = 0.003). Corn and barley improved the levels of MUFA (p < 0.001), PUFA (p = 0.002), n-3 PUFA (p = 0.005), and n-6 PUFA (p = 0.020). The levels of alcohols, hydrocarbons, and aldehydes in the corn group were higher than in the barley and control groups (p < 0.001). The esters content in the corn group was higher than in the barley and control groups (p = 0.050). In conclusion, feeding corn or barley as a carbohydrate source can improve the nutrient content and taste. Feeding corn as a carbohydrate source can improve the content of free amino acids (Cys, Glu, Gly, Thr, Leu, Trp, Gln, Asn, and Asp), fatty acids (saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, n-3PUFA, n-6PUFA, and total fatty acid), and volatile flavor substances (alcohols, aldehydes, acids, and hydrocarbons) to improve the flavor and meat quality.

Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods

Coprinus comatus contains a variety of bioactive and umami compounds and is regarded as “the rising star of fungi”. To maximally maintain its quality, the physicochemical and antioxidant properties of C. comatus were investigated and compared, after undergoing hot air drying (HAD), infrared drying (IRD), microwave drying (MD) and freeze drying (FD). Results showed that different drying methods have their respective advantages. FD sample showed the lowest color difference and highest rehydration ratio, as well as provided the highest retention of gallic acid (223.76 μg/g) and protocatechuic acid (336.67 μg/g), thereby demonstrating highest free radicals (DPPH· and ABTS·) scavenging activity. MD significantly retained polysaccharide (113.36 mg/g), coumaric acid (13.36 μg/g) and p-hydroxybenzoic acid (35.09 μg/g), and exhibited higher ferric reducing antioxidant power. IRD and HAD led to higher contents of monosodium glutamate-like free amino acids and flavor 5′-nucleotide. In addition, IRD sample had the highest equivalent umami concentration value (1145.73 g MSG/100 g). Comprehensively, FD was better to preserve the antioxidants, while IRD would be a potential method to produce dried C. comatus with high umami concentration.

Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods.

In this study, we investigated the non-volatile flavor compounds (5'-nucleotides, free amino acids, organic acids and soluble sugars) in Stropharia rugosoannulata soup under different processing treatments. S. rugosoannulata soups were first obtained from S. rugosoannulata powder of three different particle sizes under both thermal and non-thermal treatments. Then, the effects of processing methods on non-volatile compounds in these S. rugosoannulata soups were investigated. Specifically, the non-thermal treatment of high hydrostatic pressure (HHP) resulted in high levels of equivalent umami concentration (EUC, 827.44-1411.79mg/100g DM); ultrasonic treatment (UT) and homogenization (HG) led to high concentrations of soluble sugars (15.58-30.48mg/g DM); while hot treatment (HT) contributed to high contents of total organic acids (65.52-98.39mg/g DM). Besides, moderate fine grinding of S. rugosoannulata powder (P2) facilitated the release FAAs (free amino acids) and soluble sugars in the soup. These results suggested that HHP-P2 is beneficial to the preservation of non-volatile compounds in S. rugosoannulata soup. Our findings may improve the utilization of S. rugosoannulata in the soup industry.

Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi-large scale under sunlight conditions

Rhodomonas salina is a microalgal species, belonging to the cryptophytes, and is widely used as aquaculture feed because of its high nutritional profile and phycoerythrin content. This study investigated the effect of pH on the growth, biochemical composition, and taste of R. salina when cultivated on a semi-large scale under natural light conditions. Two tubular photobioreactors (200 L) were used for the cultivation of R. salina with sunlight as the only illumination source. Two different pH setpoints were applied, 7 and 8.5. Optimal temperature and nutrient conditions were applied, according to previous research findings. The results demonstrated that the productivity of R. salina was higher at pH 7, 0.06–0.14 gdry weight L−1 day−1, compared to pH 8.5, 0.03–0.12 gdry weight L−1 day−1. It was found that protein and total fatty acid concentrations were higher in the biomass that was produced at pH 8.5, 33.7% and 12.3% of dry weight, respectively, while at pH 7, the protein content was 31.9% and the total fatty acids 8.8% of dry weight. The phycoerythrin concentration, like protein, was higher at pH 8.5, 2.7% of dry weight, compared to pH 7, 1% of dry weight. The free amino acid and nucleotide profile of R. salina was affected by the pH, resulting in increased equivalent umami concentration at pH 7. For the sensory evaluation, an expert panel on algae flavors evaluated the effect of pH on the taste of R. salina, reporting that the biomass that was produced at pH 7 had more umami flavor than the biomass that was produced at pH 8.5, which was evaluated as more bitter.

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).

Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p<0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5'-guanosine monophosphate (5'-GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3-methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom-like and sweet odor to the overall aroma of S. granulatus; these included 1-octen-3-ol (ROAV: 15.11-62.06) and ethyl phenylacetate (ROAV: 13.62-79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom-like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. PRACTICAL APPLICATION: Hot-air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.

Effects of short-term low salinity stress on non-volatile flavor substances of muscle and hepatopancreas in Portunus trituberculatus

In order to determine the effects of different short - term low salinity stress on non - volatile flavor substances of Portunus trituberculatus, four salinity levels (24‰, 16‰, 12‰ and 8‰) were selected. The contents of free amino acids (FAA), nucleotides and lactic acid in both muscle and hepatopancreas of P. trituberculatus were determined by HPLC and spectrophotometry respectively. Results showed that muscle contained a relatively higher level of sweetish free amino acids (SFA), however short - term low salinity stress greatly increased the level of bitter free amino acid (BFA); hepatopancreas contained a higher level of umami free amino acids (UFA) and a higher equivalent umami concentration (EUC) value, which increased significantly with the decrease of salinity level and the degree of umami flavor reached the highest when salinity dropped to 8‰. The lactic acid content in muscle increased at 12‰ and then decreased significantly at 8‰ while no significant differences were observed in hepatopancreas. Results above revealed the flavor change in two edible parts of P.trituberculatus under short - term low salinity stress which provided a guidance for more systematic nutritional flavor evaluation in breeding process and consumption demand.

Short‐term starvation in Megalobrama amblycephala ♀ × ( Megalobrama amblycephala ♀ × Culter alburnus ♂) ♂: Effect on the histology, essential nutrients and flavour components

To research the relationship between meat quality and short-term starvation in the blunt snout bream backcross variety [Megalobrama amblycephala♀ × (M. amblycephala♀ × Culter alburnus♂) ♂], we addressed the effect of fasting and re-alimentation on essential nutrients and histology structure, flavour nucleotides in muscles, and analyzed the changes of taste profile in backcross variety by electronic tongue. Our data showed that the essential nutrients, equivalent umami concentration (EUC) and taste profile were found to slightly change in 5-days fasting stage meat; meanwhile, the histology of the gut and liver has no significant change. However, the flavour composition was improved to enhance meat quality in comparison with control. When prolong starvation to 10-days or 20-days, the flavour components promoted continuously, and the crude fat levels were decreased, although the histologically injured intestine and liver are aggravated. Therefore, in addition to cross-breeding to improve meat quality, short-term starvation for 5 days without histological damage is also a way to improve meat quality in blunt snout bream backcross variety.

Effects of temporary rearing time under salinity 7 on the non-volatile flavorings and fatty acids of Eriocheir sinensis

In this paper, the effects of temporary rearing time on the flavor substances of the edible parts of river crabs under the condition of 7 psu were determined based on high performance liquid chromatography (HPLC) and gas chromatograph (GC) techniques. The results showed that the content of free amino acids in the edible parts of river crabs could be increased under the condition of salinity of 7 psu. The content of organic acids in the edible part of Chinese mitten crabs was also affected by temporary culture under salinity 7 psu, and the change trend was the same as that of amino acids. The treatment of 7 psu can promote the accumulation of free nucleotides in the muscles, hepatopancreas and gonads of the crabs, and the equivalent umami concentration (EUC) values in the muscles and gonads of the crabs have been significantly increased. However, salinity 7 reduced the proportion of PUFA in muscles and gonads, resulting in a certain amount of nutrient loss. In summary, 15 days after treatment with salinity 7 can significantly improve the flavor of the edible parts of Chinese mitten crabs.

Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake

Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals in the caps and stipes were potassium, magnesium and calcium. The main polyol, sugar, free amino acid, and 5'-nucleotide of shiitake were mannitol, trehalose, glutamine and 5'-adenosine monophosphate, respectively. Equivalent umami concentration (EUC) in the caps was three-fold higher than that in the stipes. Ergosterol, ergothioneine, γ-aminobutyric acid (GABA), and total phenols contents in the caps were significantly higher than those of the stipes, but the polysaccharides showed the reversed. Overall, both caps and stipes contain the necessary nutrients and bioactive compounds, and the blanching significantly affected the above-mentioned components of all tested samples.

Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air

The dried black carp was studied based on moisture content, color, aerobic plate count (APC), total volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), fatty acids, free amino acids, and nucleotides to explore the physicochemical properties changes. After drying for 12 hr, moisture content dropped to 42.53% and color changed obviously. L* value decreased and a* and b* values increased. APC and TVB-N results indicated fillets had high food safety. POV and TBA both were on the rise in fillets, reaching the maximum values of 0.08 mg/100 g and 2.33 mg MDA/kg, respectively. Monounsaturated fatty acids and polyunsaturated fatty acids were oxidized and decomposed, which led to the increase of saturated fatty acids absolute content. From the results of equivalent umami concentration, fillets reached the maximum value of 9.04 g MSG/100 g. The longer the drying time, the worse the taste quality in products. Practical applications In order to investigate the quality changes of black carp during drying, physical properties, lipid oxidation, and nonvolatile flavor substances were analyzed. From this article, it can be found that during the process of drying, the black carp was in a safe state. The results of this article provided theoretical and technical support for black carp.

Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.

To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.

Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

The composition of free amino acids (FAAs) and nucleotides has an important effect on fish taste. In this study, the content of FAAs and nucleotides in raw, steamed, boiled and air-fried tilapia fillets were quantitatively analyzed. Thermal processing significantly influenced the composition of FAAs and nucleotides in tilapia. Moreover, there were substantial differences in the nutritional composition of tilapia processed by steaming, boiling and air frying. Compared with raw fillets, the total FAA (TFAA) increased after steaming, boiling, and air frying. The main umami and sweet amino acids in tilapia fillets were aspartic acid and glycine. The total nucleotide content of fresh tilapia was 299 mg/100 g, which increased to 305 and 366 mg/100 g after steaming and air frying, respectively, and decreased to 273 mg/100 g after boiling. The main taste nucleotide inosine monophosphate (IMP) with a taste activity value greater than 1, contributed greatly to the taste of tilapia. Equivalent umami concentration was used for taste evaluation: air frying > steaming > boiling. Therefore, our findings establish that the water-soluble taste substances of tilapia fillets, and the mutual regulatory effects of different compounds varied with different thermal processing methods. Hence, tilapia can be thermally processed according to different taste requirements.

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes.

In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.

A Comparison of β-Carotene, Phytoene and Amino Acids Production in Dunaliella salina DF 15 (CCAP 19/41) and Dunaliella salina CCAP 19/30 Using Different Light Wavelengths.

Strains of Dunaliella salina microalgae are of considerable research and industrial interest because they hyper-accumulate β-carotene as well as produce high-quality protein. To explore the co-production of valuable compounds in D. salina, this study compared the production of β-carotene, phytoene and amino acids in two strains cultivated under white, red or blue light until no further nitrogen was available. D. salina DF15 (CCAP 19/41 (PLY DF15)) produced more than 12% β-carotene (ash-free dry weight (AFDW) basis), and red light triggered the production of 9-cis β-carotene at a 9-cis/all-trans β-carotene ratio of 1.5. Phytoene production was also evident in D. salina DF15 under all conditions, particularly under blue light. However, the profile of essential amino acids (EAAs) and calculation of the essential amino acid index (EAAI) was less than ideal in terms of protein quality, for both strains. Umami compounds, quantified as monosodium glutamate (MSG) equivalents, indicated a higher equivalent umami concentration (EUC) in D. salina DF15 under red light (3.2 g MSG/100 g AFDW) than in D. salina CCAP19/30. Overall, D. salina DF15 demonstrates valuable traits for further exploration and product optimisation.

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration.

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.

Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste

The objective of this study was to investigate the effects of halophilic bacteria, including Virgibacillus sp. ZV10-1, Virgibacillus sp. SK37, and Staphylococcus nepalensis JS11 as starters on physicochemical, sensory, and taste properties of rapidly-fermented shrimp paste. Halophilic bacteria reduced moisture and total volatile basic nitrogen content and increased the pH and amino acid nitrogen content of shrimp pastes. Higher levels of total organic acids (484.47 ± 10.40 mg/100 g) were detected in sample inoculated with S. nepalensis JS11. Assessment of sensory parameters indicated that the three-bacteria compound inoculation group improved taste of shrimp paste effectively and contained the highest level of free amino acids (8930.25 ± 3.51 mg/100 g) and equivalent umami concentration (EUC) (960.32 g MSG/100 g). Furthermore, partial least squares regression analysis demonstrated that rapidly-fermented shrimp pastes were associated with sweetness, umami, color, texture, and overall liking attributes, which were related to the presence of tartaric acid, malic acid, GMP, Glu, Asp, Arg and Thr. Thus, this study highlights the potential of Virgibacillus sp. SK37 and S. nepalensis JS11 for the production of rapidly-fermented shrimp paste with improved taste profiles.

Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode HPLC respectively. Of multiple mouth emulating solvents, extracting in Milli-Q at 35 °C was found most suitable. This method showed good linearity (R2 > 0.9996), resolution (Rs ≥ 1.5) and picomole detection limits, and was successfully applied to determine the Equivalent Umami Concentration (EUC) and Taste Activity Values (TAV) of seven Dutch seaweed species. Phaeophyceae showed the highest EUC, followed by Chlorophyceae and Rhodophyceae (≈ 9.5, 3.7 and 1.1 g/100 g respectively). Glutamic acid always exceeded the TAV, while other umami compounds were species specific. Our method can accurately predict umami intensity and therefore contributes towards species selection for the European palette.

Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

SummaryChinese shrimp is one of the most important aquatic resource in China due to its unique flavour and high nutritional value. In this study, the taste‐active components including free amino acids (FAAs), 5'‐nucleotides, organic acids, inorganic ions, trimethylamine oxide (TMAO) and betaine were analysed. The synergistic effect between amino acids and 5'‐nucleotides was determined by partial least squares (PLS) analysis. The taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to analyse the major taste‐active components and umami attributes. Then, the aroma compounds were extracted by simultaneous distillation extraction (SDE), head‐space solid‐phase microextraction (HS‐SPME) and supercritical fluid extraction (SFE) methods, respectively, and identified by gas chromatography‐mass spectrometry (GC‐MS). Arginine (Arg), glycine (Gly), guanosine 5'‐monophosphate (5'‐GMP), inosine‐5´‐monophosphate (5'‐IMP), de‐nosine‐5´‐monophosphate (5'‐AMP), succinic acid, lactic acid and inorganic ions with TAV higher than 1 contributed greatly to the taste. The umami intensity for 100 g of Chinese shrimp was equivalent to 4.58 g monosodium glutamate (MSG), indicating that Chinese shrimp had relatively high umami taste value. Ninety‐seven volatile compounds including esters, alcohols, acids, aldehydes, ketones, heterocycles, aromatics and alkanes were identified. This research might help consumers to understand the flavour compositions and promote the development of flavour products of Chinese shrimp.