Flavor characteristics of shrimp sauces with different fermentation and storage time

被引：147

作者：

Zhu, Wenhui ^{[1
]}

Luan, Hongwei ^{[1
]}

Bu, Ying ^{[1
]}

Li, Xuepeng ^{[1
]}

Li, Jianrong ^{[1
]}

Ji, Guangren ^{[2
]}

机构：

[1] Bohai Univ, Fresh Food Storage & Proc Technol Res Inst Liaoni, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Coll Food Sci & Engn, Jinzhou 121013, Liaoning, Peoples R China

[2] Jinzhou Bijiashan Food Co Ltd, Jinzhou 121013, Liaoning, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 110卷

关键词：

shrimp sauces; Flavor; Electronic nose/tongue; Free amino acid; Gas chromatography-mass spectrometry; VIRGIN OLIVE OIL; GC-MS; STARTER CULTURES; ELECTRONIC NOSE; DISCRIMINATION; PRODUCTS; QUALITY;

D O I：

10.1016/j.lwt.2019.04.091

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study investigated the volatile compounds in nearly three-year shrimp sauces and the effects of different fermentation and storage time on the integral aroma characteristics. The 89 volatile compounds were identified by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) analysis. Compared with the other two samples, the shrimp sauces which fermented and storage for 2 years has the highest umami amino acid content and the better flavor. The results of electronic nose (e-nose) and electronic tongue (e-tongue) detection to distinguish the aroma characteristics of different samples demonstrated good agreement with those obtained by GC-MS analysis. These results suggested that proper fermentation and storage time are critical to the flavor quality of shrimp sauces.

引用

页码：142 / 151

页数：10

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