Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp
This study aimed to explore the industrialization of traditional Chinese fermented shrimp paste the traditional fermentation process,i.e.,natural fermentation for 42 days at a constant temperature of 40 ℃.Variations in free amino acid composition and volatile flavor composition during the fermentation process were detected using amino acid analyzer and solid-phase micro-extraction combined with gas chromatography (SPME-GC-MS),respectively.Sensory evaluation in combination with electronic nose (E-nose) was employed for comprehensive analysis and comparison of its flavor characteristics with those of two commercial shrimp pastes (S1 and S2).It was found that the total content of free amino acids in the traditional shrimp paste was increased from 2 590 to 7 826 mg/100 mL over the entire fermentation process;and the contents of aldehyde and pyrazine compounds were increased significantly from 0.62％ to 10.92％,and from 1.73％ to 8.48％,respectively,whereas the contents of amine and alcohol were significantly decreased from 77.4％ to 13.35％,and from 12.3％ to 6.75％,respectively (P ＜ 0.05).E-nose revealed the highest similarity in sensory flavor between the laboratory-produced shrimp paste and the commercial sample S2,which was consistent with the results of sensory evaluation.In addition,the combination of sensory evaluation,SPME-GC-MS and electronic nose can provide a good method for monitoring changes in the flavor characteristics of shrimp paste during the fermentation process.
shrimp pasteflavor compoundsamino acidsolid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)electronic nose
国家科技期刊平台
NSTL
万方数据
维普
