| Title: | "Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS" |
| Author(s): | Deng Y; Wang R; Zhang Y; Li X; Gooneratne R; Li J; |
| Address: | "College of Food Science, Southwest University, Chongqing 400715, China. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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 L*, 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" |
| Keywords: | Hs-spme-gc-ms correlation analysis flavor substances orthogonal partial least square discriminate analysis (OPLS-DA) sensory evaluation shrimp paste; |
| Notes: | "PubMed-not-MEDLINEDeng, Yijia Wang, Rundong Zhang, Yuhao Li, Xuepeng Gooneratne, Ravi Li, Jianrong eng 2019YFD0901702/Jianrong Li/ the young innovative program of Guangdong provincial department of education (2019KQNCX072)/Rundong Wang/ characteristic innovation project of Guangdong provincial department of education/Rundong Wang/ Switzerland 2022/07/10 Foods. 2022 Jun 29; 11(13):1938. doi: 10.3390/foods11131938" |
