Flavor profile of dried shrimp at different processing stages

Hu, Mengyue; Wang, Shanyu; Liu, Qi; Cao, Rong; Xue, Yong

doi:10.1016/j.lwt.2021.111403

Cited by 52 publications

(24 citation statements)

References 46 publications

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“…Aldehydes were not detected in fresh oyster cuts; with extended roasting time, the types and contents of the aldehydes increased and reached their maximum values of 12 types and 15,125.98 ng/gin roasting-60. The odor threshold of aldehydes is significantly lower than that of alcohols and ketones ( p < 0.05), and they have a strong influence on the aroma of meat products [ 25 ]. Regardless of their contents, types and values of threshold, aldehydes are the dominant profiles of volatile compounds in Nang roasted oyster cuts.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Zhang

Liu

et al. 2021

Foods

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Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Zhang

Liu

et al. 2021

Foods

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“…This indicated that the PCA could represent most information of the samples. The PCA obtained by the dynamic PCA module has also been successfully applied in the discrimination analysis in studies of kiwifruits [ 21 ], oil [ 42 ], shrimp [ 43 ], and pufferfish [ 44 ], based on the volatile fingerprints obtained by GC-IMS. As shown in Figure 4 a, the sample A and C were at the right side.…”

Section: Resultsmentioning

confidence: 99%

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Chen

Qin

Geng

et al. 2021

Foods

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The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.

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“…The desirable flavor of seafood products is one of the main reasons for controlling consumption. Mengyue Hu et al [ 17 ] used electronic smelling and gas chromatography-mass spectrometry to analyze the flavor composition of shrimp from different processing methods. The study used nanoelectronic smelling based on ten metal oxide sensors, as different sensors can respond to different volatile compounds.…”

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 99%

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Sha

2022

Micromachines

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In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.

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Flavor profile of dried shrimp at different processing stages

Cited by 52 publications

References 46 publications

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

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