{"title":"工艺条件对凡纳滨对虾香气谱的影响","authors":"Haritha Duppeti, Bettadaiah Bheemanakere Kempaiah, Sachindra Nakkarike Manjabhatta","doi":"10.1002/ffj.3717","DOIUrl":null,"url":null,"abstract":"<p>This study reports the aroma profile of <i>Litopenaeus vannamei</i> 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 <i>L. vannamei</i>, which should be examined for the assessment of its freshness and product development based on shrimp flavour.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"37 6","pages":"333-344"},"PeriodicalIF":2.1000,"publicationDate":"2022-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS\",\"authors\":\"Haritha Duppeti, Bettadaiah Bheemanakere Kempaiah, Sachindra Nakkarike Manjabhatta\",\"doi\":\"10.1002/ffj.3717\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study reports the aroma profile of <i>Litopenaeus vannamei</i> 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 <i>L. vannamei</i>, which should be examined for the assessment of its freshness and product development based on shrimp flavour.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":\"37 6\",\"pages\":\"333-344\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2022-07-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3717\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3717","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS
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.
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.
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