Zhang Di, Ji Hongwu, Liu Shucheng, Gao Jing
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, PR China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, PR China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, PR China; Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, PR China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, PR China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, PR China.
Food Res Int. 2020 Nov;137:109517. doi: 10.1016/j.foodres.2020.109517. Epub 2020 Jul 9.
The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory analysis and gas chromatography-mass spectrometry (GC-MS). In this study, eight samples of different parts of shrimp were compared with its whole. Characteristic volatile compounds based on odor activity value (OAV) were selected, and a cluster analysis (CA) method was used to determine the similarities of aroma profiles between the whole and parts. The potential correlations among sensory attributes and volatile compounds were analyzed by analysis of partial-least-squares regression (PLSR). A total of 78 volatile compounds were identified, and 25 volatile compounds with OAV greater than 1 were selected as the aroma-active compounds (AACs) contributing to samples' integral aroma profile. Sixteen AACs in HDWS were identified, and four of them made important contributions, namely, 3-ethyl-2,5-dimethylpyrazine, 2,5-dimethyl pyrazide, trimethylamine, and 3-(methylthio)propionaldehyde. Fourteen AACs were the common constituents of hot-air-dried epidermis (HDE) and the whole, and their contents were quite close. CA result showed that HDWS and HDE had the highest similarity and were the first classified in a cluster. AACs summations and sensory scores of hot-air-dried head, shell, and meat decreased to various degrees after removal of shrimp epidermis, the reduction of which was more than 95% in the shell. The PLSR results showed a good correlation between most variables of sensory attributes and volatile compounds. It was concluded that shrimp epidermis made an important contribution to the aroma profile of dried shrimp and was the main source site of shrimp aroma. These results have important theoretical value for reconstructing and producing characteristic flavor substances of shrimp.
本研究的目的是通过感官分析和气相色谱 - 质谱联用（GC - MS）来确定热风干燥全虾（HDWS）及其不同部位的香气属性相似性。在本研究中，将虾不同部位的八个样品与其整体进行了比较。基于气味活性值（OAV）选择了特征挥发性化合物，并采用聚类分析（CA）方法来确定整体与各部位之间香气轮廓的相似性。通过偏最小二乘回归（PLSR）分析了感官属性与挥发性化合物之间的潜在相关性。共鉴定出78种挥发性化合物，选择25种OAV大于1的挥发性化合物作为对样品整体香气轮廓有贡献的香气活性化合物（AACs）。鉴定出HDWS中的16种AACs，其中4种起重要作用，即3 - 乙基 - 2,5 - 二甲基吡嗪、2,5 - 二甲基吡嗪、三甲胺和3 - （甲硫基）丙醛。14种AACs是热风干燥表皮（HDE）和整体的共同成分，且它们的含量相当接近。CA结果表明，HDWS和HDE具有最高的相似性，并且在聚类中首先被归为一类。去除虾表皮后，热风干燥的头、壳和肉的AACs总量和感官评分均有不同程度下降，其中壳的下降幅度超过95%。PLSR结果表明，感官属性的大多数变量与挥发性化合物之间存在良好的相关性。得出的结论是，虾表皮对虾干的香气轮廓有重要贡献，是虾香气的主要来源部位。这些结果对于重构和生产虾的特征风味物质具有重要的理论价值。
