Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns

文献类型： 外文期刊

第一作者： Hu Mengyue

作者： Hu Mengyue;Xue Yong;Hu Mengyue;Zhao Ling;Liu Qi;Cao Rong;Cao Rong

作者机构：

关键词： dried shrimp; earthen pond; greenhouse; free amino acids; flavor substances; 5 '-nucleotides; GC-IMS; GC-MS

期刊名称：JOURNAL OF OCEAN UNIVERSITY OF CHINA （ 影响因子：1.179； 五年影响因子：1.225 ）

ISSN： 1672-5182

年卷期： 2022 年 21 卷 6 期

页码：

收录情况： SCI

摘要： Dried shrimp is a popular aquatic food worldwide due to its unique flavor. However, its flavor qualities on the market remain uneven. This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns (earthen pond and greenhouse) using amino acid automatic analyzer, high-performance liquid chromatography (HPLC), gas chromatography (GC)-ion mobility spectrometry (IMS), and GC-mass spectrometry (GC-MS). The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5'-nucleotides than those from greenhouse (P <0.05), and their corresponding equivalent umami concentrations (EUCs) were 23.45gMSG(100g)(-1) and 14.86g MSG (100g)(-1), respectively. For volatile compounds, GC-IMS analysis indicated significant differences in volatile compounds between dried shrimp from different aquaculture patterns. According to the quantitative analysis of GC-MS, 11 volatile compounds were identified as aroma-active compounds (AACs), of which six AACs (1-octen-3-ol, 3-methylbutanal, nonanal, trimethylamine, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine) were found in all dried shrimp samples. Although dried shrimp from greenhouse possesses higher OAVs, OAVs of (E,E)-2,4-nonadienal (fishy smell), and 3,5-diethyl-2-methylpyrazine (burnt smell) reached 171.2 and 333 respectively, imparting negative effects on flavor. In general, dried shrimp from earthen pond had a better flavor profile than those from greenhouse.

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