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European Food Research and Technology

, Volume 245, Issue 1, pp 233–241 | Cite as

Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

  • Yui OkabeEmail author
  • Yutaka Inoue
  • Yusuke Kanda
  • Tadayoshi Katsumata
Original Paper
  • 64 Downloads

Abstract

Shrimps and prawns are known to generate a characteristic and pleasant aroma when cooked whole, including their shells and viscera. This study investigated this characteristic aroma of whole-roasted shrimp using Argentine red shrimp (Pleoticus muelleri). Shrimps were roasted in an oven, and the aroma changed upon the usage of whole shrimp. The aroma attributes of “roasted” and “rich” were significantly improved. We performed an analysis of volatile compounds to identify the contributors to roasted and rich aromas and identified 17 odor-active compounds. Heterocyclic compounds including pyrazines, thiazolines, and thiazoles were major contributors to the aroma of whole roasted shrimp. In aroma extract dilution analysis, 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetyl-2-thiazoline, methional, 2-acetylthiazole, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, and indole were detected with higher flavor dilution factors than were other odor-active compounds. Furthermore, sensory evaluation analysis confirmed that pyrazines contributed to the roasted aroma, and thiazolines and thiazoles contributed to both the roasted and rich aromas. In conclusion, pyrazines, thiazolines, and thiazoles derived from shrimp shells or viscera were the major contributors to the characteristic aroma of whole roasted shrimp and strongly influenced the aroma impression of shrimp dishes.

Keywords

Roasted shrimp Crustacean Pleoticus muelleri Aroma extract dilution analysis Solvent-assisted flavor evaporation 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

All experiments performed in this study involving human participants were in accordance with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Advanced Research & Technology CenterMC Food Specialties Inc.IbarakiJapan
  2. 2.Savoury Seasoning Group, New Product Development LaboratoryMC Food Specialties Inc.IbarakiJapan

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