Li Yang, Lu Kuan, Wang Min, Wang Xingyue, Li Haoen, Xie Wancui
College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China.
College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China; Xianchuangshuzhi (Qingdao) Biotechnology Co., Ltd., Qingdao 266042, China; Qingdao Keda Future Biotechnology Co., Ltd., Qingdao 266042, China.
Food Res Int. 2025 May;209:116265. doi: 10.1016/j.foodres.2025.116265. Epub 2025 Mar 18.
The aroma characteristics of Jiaodong Shrimp Sauce (JDSP) are closely linked to its components, and understanding the aroma attributes of each component is crucial for the development of shrimp sauce condiments. In this study, we analyzed the characteristic aroma of each JDSP component using electronic nose, headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS), and sensory correlation analysis. A total of 76 and 82 aroma substances were detected, respectively. The results showed that the solid fraction (SED-SP) of JDSP reduced furans, aldehydes, and esters, with key aroma substances like dimethyl trisulfide correlating to the fishy odor of shrimp paste. The mixed fraction (SUP-SP) retained most of the aldehydes and pyrazines, with key aroma substances such as ethyl isovalerate, trimethyl-pyrazine, and 2,5-dimethylpyrazine related to meaty and roasted aromas. The upper oily component (OIL-SP), separated from the liquid fraction, mainly contained nitrogenous compounds, including pyrazines and aldehydes, with 3-methylthiopropanol and trimethylamine contributing to meaty and fatty aromas. The liquid component (SAU-SP), composed of thiols, aldehydes, and pyrazines, reduced the fishy odor caused by alcohol in shrimp paste while enhancing the meaty characteristics. Additionally, the liquid fraction significantly enhanced the sensory attributes of meaty, roasted, and shrimp aromas. This study provides a scientific basis for expanding the use of JDSP in flavoring applications and for regulating its flavor quality.
胶东虾酱的香气特征与其成分密切相关，了解各成分的香气属性对于虾酱调味品的开发至关重要。在本研究中，我们使用电子鼻、顶空气相色谱 - 离子迁移谱/质谱（HS-GC-IMS/MS）以及感官相关性分析，对胶东虾酱各成分的特征香气进行了分析。分别检测到76种和82种香气物质。结果表明，胶东虾酱的固相部分（SED-SP）减少了呋喃类、醛类和酯类物质，关键香气物质如二甲基三硫与虾酱的鱼腥味相关。混合部分（SUP-SP）保留了大部分醛类和吡嗪类物质，关键香气物质如异戊酸乙酯、三甲基吡嗪和2,5 - 二甲基吡嗪与肉香和烤香有关。从液相部分分离出的上层油相成分（OIL-SP）主要含有含氮化合物，包括吡嗪类和醛类，3 - 甲基硫代丙醇和三甲胺对肉香和脂香有贡献。液相成分（SAU-SP）由硫醇类、醛类和吡嗪类组成，减少了虾酱中酒精引起的鱼腥味，同时增强了肉香特征。此外，液相部分显著增强了肉香、烤香和虾香的感官属性。本研究为扩大胶东虾酱在调味应用中的使用范围以及调节其风味品质提供了科学依据。
