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Journal of Ocean University of China

, Volume 16, Issue 2, pp 311–318 | Cite as

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

  • Yan Fan
  • Li’ang Yin
  • Yong Xue
  • Zhaojie Li
  • Hu HouEmail author
  • Changhu XueEmail author
Article

Abstract

Shrimp paste is a type of condiments with high nutritional value. However, the flavors of shrimp paste, particularly the non-uniformity flavors, have limited its application in food processing. In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes, five kinds of typical commercial products were evaluated in this study. The differences in the volatile composition of the five products were investigated. Solid phase micro-extraction method was employed to extract the volatile compounds. GC-MS and electronic nose were applied to identify the compounds, and the data were analyzed using principal component analysis (PCA). A total of 62 volatile compounds were identified, including 8 alcohols, 7 aldehydes, 3 ketones, 7 ethers, 7 acids, 3 esters, 6 hydrocarbons, 12 pyrazines, 2 phenols, and 7 other compounds. The typical volatile compounds contributing to the flavor of shrimp paste were found as follows: dimethyl disulfide, dimethyl tetrasulfide, dimethyl trisulfide, 2, 3, 5-trimethyl-6-ethyl pyrazine, ethyl-2, 5-dimethyl-pyrazine, phenol and indole. Propanoic acid, butanoic acid, furans, and 2-hydroxy-3-pentanone caused unpleasant odors, such as pungent and rancid odors. Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species. These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for sensory research and product development.

Key words

volatile flavor compounds GC-MS electronic nose sensory analysis 

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Notes

Acknowledgements

This work was supported by the State Key Program of National Natural Science of China (No. 31330060) and the National Natural Science Foundation of China (No. 31571865), which is gratefully acknowledged.

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Copyright information

© Science Press, Ocean University of China and Springer-Verlag Berlin Heidelberg 2017

Authors and Affiliations

  1. 1.College of Food Science and EngineeringOcean University of ChinaQingdaoP. R. China

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