Deng Yijia, Wang Rundong, Zhang Yuhao, Li Xuepeng, Gooneratne Ravi, Li Jianrong
College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
Foods. 2022 Jun 29;11(13):1938. doi: 10.3390/foods11131938.
The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in , a, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.
本研究聚焦于利用电子鼻、电子舌以及顶空固相微萃取气相色谱 - 质谱联用仪（HS - SPME - GC - MS）测定发酵1年、2年、3年和8年的虾酱在颜色、风味、味道及挥发性有机化合物（VOCs）方面的变化。在发酵过程中，虾酱颜色变为深棕色，同时*、a和b值降低。所有发酵样品中无机硫化物气味占主导。鲜味、醇厚感和回味B在发酵第3年达到最大值。共检测到182种挥发性物质，包括长链烷烃、酯类、醛类、烯烃、酮类、酸类、呋喃类和吡嗪类。选择了16种挥发性有机化合物作为风味标志物，包括二甲基二硫醚、甲硫醛、三甲基吡嗪、（E,E）- 2,4 - 庚二烯醛、苯乙醛。相关性分析表明，94种挥发性有机化合物与咸味相关，而40种、17种、21种、22种和24种挥发性有机化合物分别对醇厚感、鲜味、回味B、酸味和苦味有贡献。这些新数据可能有助于优化发酵时间，以在磷虾虾酱生产中实现目标风味指标。
