Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil phases.

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.