Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of Litopenaeus vannamei

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-19 DOI:10.1016/j.fochx.2025.103054

Wenwen Luo , Shixin Hua , Mengxue He , Jianan Sun

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Abstract

Drying is an essential step of extending the shelf life and altering eating qualities of Litopenaeus vannamei. However, during the drying of Litopenaeus vannamei, the formation mechanisms for flavor and Maillard reaction products (MRPs) remain inadequately explored. This study investigated the effects on physicochemical properties, flavor and MRPs following four drying treatments. Microwave drying (MD) demonstrated excellent color, drying rate and aesthetic features. Correlation analyses revealed that when pyrazines accumulated, levels of MRPs like total advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (5-HMF) elevated. It was evident from using glucose-lysine simulation system that characteristic flavor components like 2-nonanone were preserved during MD without further reactions to produce pyrazines and aldehydes, as in air frying and roasted drying. Meanwhile, it prevented the formation of AGEs and 5-HMF. This study offered theoretical direction for the quality monitoring of Litopenaeus vannamei drying.

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凡纳滨对虾干燥过程中风味化合物与美拉德反应产物的相关性及形成机理研究

干燥是延长凡纳滨对虾保质期和改变其食性的重要步骤。然而，在凡纳滨对虾干燥过程中，风味和美拉德反应产物（MRPs）的形成机制尚未得到充分的探讨。研究了四种干燥处理对玉米理化性质、风味和MRPs的影响。微波干燥具有良好的显色性、干燥速度和美观性。相关分析显示，当吡嗪积累时，总晚期糖基化终产物（AGEs）和5-羟甲基糠醛（5-HMF）等MRPs水平升高。从葡萄糖-赖氨酸模拟系统中可以明显地看出，在MD过程中，2-壬酮等特征风味成分被保留下来，而不会像空气油炸和烤干燥那样进一步反应产生吡嗪和醛。同时抑制了AGEs和5-HMF的形成。本研究为凡纳滨对虾干燥质量监测提供了理论指导。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.