Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2022-07-25 DOI:10.1002/ffj.3717

Haritha Duppeti, Bettadaiah Bheemanakere Kempaiah, Sachindra Nakkarike Manjabhatta

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引用次数: 4

Abstract

This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odour activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odour activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) analysis and cluster analysis (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavour generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavour.

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工艺条件对凡纳滨对虾香气谱的影响

采用SPME-GC-MS对凡纳滨对虾在生、煮、热风干燥、微波干燥和烘烤等不同工艺条件下的香气谱进行了研究。共鉴定出86种挥发性化合物，其中38种化合物为气味活性值(OAV)大于1的芳香活性化合物(AAC)。微波干虾肉(MSM)的气味活性值总和最高，烤虾肉(RSM)的香气活性物质浓度最高(3448.78 μg/g)。偏最小二乘回归分析(PLSR)和聚类分析(CA)表明，水煮虾肉(BSM)的香气特征与水煮虾肉的香气特征具有相关性。本研究结果说明了凡纳美虾的典型挥发性标记物和加工方法对风味产生的影响，为凡纳美虾的新鲜度评价和基于虾味的产品开发提供了研究依据。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.