Skip to main content
SpringerLink
Log in

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Ajandouz EH, Tchiakpe LS, Ore FD, Benajiba A, Puigserver A (2001) Effects of pH on caramelization and Maillard reaction kinetics in fructose–lysine model systems. J Food Sci 66(7):926–931

    Article  CAS  Google Scholar 

  • Ames JM, Macleod G (1984) Volatile components of an unflavored textured soy protein. J Food Sci 49(6):1552–1557

    Article  CAS  Google Scholar 

  • Andersen HJ, Hinrichsen LL (1995) Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies. J Sci Food Agric 68(4):477–487

    Article  CAS  Google Scholar 

  • Borenstein B, Bunnell RH (1966) Carotenoids: properties, occurrence and utilization in foods. Adv Food Res 15:195–276

    Article  CAS  PubMed  Google Scholar 

  • Bozkurt H, Bayram M (2006) Colour and textural attributes of sucuk during ripening. Meat Sci 73(2):344–350

    Article  PubMed  Google Scholar 

  • Cha YJ, Cadwallader KR (1995) Volatile components in salt-fermented fish and shrimp pastes. J Food Sci 60(1):19–24

    Article  CAS  Google Scholar 

  • Chung HY, Fung PK, Kim JS (2005) Aroma impact components in commercial plain sufu. J Agric Food Chem 53(5):1684–1691

    Article  CAS  PubMed  Google Scholar 

  • Fors S (1983) Sensory properties of volatile Maillard reaction products and related compounds: a literature review. In: Waller GR, Feather MS (eds) The Maillard reaction in foods and nutrition. American Chemical Society, Washington DC, pp 185–286

    Chapter  Google Scholar 

  • Gao XL, Cui C, Zhao HF, Zhao MM, Yang L, Ren JY (2010) Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Sci Biotechnol 19(4):889–898

    Article  CAS  Google Scholar 

  • Giri A, Osako K, Ohshima T (2010) SPME technique for analyzing headspace volatiles in fish Miso, a Japanese fish meat-based fermented product. Biosci Biotechnol Biochem 74(9):1770–1776

    Article  CAS  PubMed  Google Scholar 

  • Groot MNN, Bont JAM (1998) Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum. Appl Environ Microbiol 64(8):3009–3013

    Google Scholar 

  • Helinck S, Bars DL, Moreau D, Yvon M (2004) Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Appl Environ Microbiol 70(7):3855–3861

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Josephson DB (1991) Seafood. In: Maarse H (ed) Volatile compounds in foods and beverages. Marcel Dekker, New York, pp 179–201

    Google Scholar 

  • Kim JS, Shahidi F, Heu MS (2003) Characterization of salt-fermented sauces from shrimp processing by products. J Agric Food Chem 51(3):784–792

    Article  CAS  PubMed  Google Scholar 

  • Kleekayai T, Saetae D, Wattanachaiyingyong O, Tachibana S, Yasuda M, Suntornsuk W (2015) Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes. J Food Sci Technol 52(3):1839–1848

    Article  CAS  PubMed  Google Scholar 

  • Kobayashi T, Kajiwara M, Wahyuni M, Kitakado T, Hamada-Sato N, Imada C, Watanabe E (2003) Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: a traditional fermented seafood products in Indonesia. J Gen Appl Microbiol 49(5):279–286

    Article  CAS  PubMed  Google Scholar 

  • Labuda I (2009) Flavor compounds. In: Schaechter M (ed) Encyclopedia of microbiology, 3rd edn. Academic, San Diego, pp 305–320

    Chapter  Google Scholar 

  • Liu HJ, Chang BY, Yan HW, Yu FH, Liu XX (1995) Determination of amino acids in food and feeds by derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and reversed-phase liquid chromatographic separation. J AOAC Int 78(3):736–744

    CAS  Google Scholar 

  • Marco A, Navarro JL, Flores M (2004) Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem 84(4):633–641

    Article  CAS  Google Scholar 

  • Mateo J, Zumalacárregui JM (1996) Volatile compounds in Chorizo and their changes during ripening. Meat Sci 44(4):255–273

    Article  CAS  PubMed  Google Scholar 

  • Matmaroh K, Benjakul S, Tanaka M (2006) Effect of reactant concentrations on the Maillard reaction in a fructose-glycine model system and the inhibition of black tiger shrimp polyphenol oxidase. Food Chem 98(1):1–8

    Article  CAS  Google Scholar 

  • Müller R, Rappert S (2010) Pyrazines: occurrence, formation and biodegradation. Appl Microbiol Biotechnol 85(5):1315–1320

    Article  CAS  PubMed  Google Scholar 

  • Nursten HE (2005) Flavour and off-flavour formation in nonenzymatic browning. In: The Maillard reaction: chemistry, biochemistry, and implications, 1st edn. Royal Society of Chemistry, London, pp 62–89

    Google Scholar 

  • Olivares A, Navarro JL, Flores M (2009) Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages. Food Res Int 42(9):1303–1308

    Article  CAS  Google Scholar 

  • O’Neil MJ (2006) Themerck index - an encyclopedia of chemicals, drugs, and biologicals. Merck and Co., New Jersey

    Google Scholar 

  • Pengchumrus W, Upanoi T (2005) Species and distribution of Acetes shrimps in seagrass beds and mangrove canals in the Andaman sea. Technical paper no. 12/2005, Phuket Marine Biological Center, Department of Marine and Coastal Resources, Ministry of Natural Resources and Environment, Phuket, Thailand

  • Peralta E, Hatate H, Kawabe D, Kuwahara R, Wakamatsu S, Murata H (2008) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation. Food Chem 11(1):72–77

    Article  CAS  Google Scholar 

  • Pérez-Juan M, Flores M, Toldrá F (2008) Effect of pork meat proteins on the binding of volatile compounds. Food Chem 108(4):1226–1233

    Article  CAS  Google Scholar 

  • Schutte L (1975) Precursors of sulfur-containing flavor compounds. In: Furia TE, Bellanca N (eds) Feneroli’s handbook of flavor ingredients, 2nd edn. CRC Press, Ohio, pp 169–281

    Google Scholar 

  • Sikorski ZE, Haard NF (2007) Interactions of food components. In: Sikorski ZE (ed) Chemical and functional properties of food components, 3rd edn. CRC Press, Washington DC, pp 329–355

    Google Scholar 

  • Stahnke LH (1994) Aroma compounds from dried sausages fermented with Staphylococcus xylosus. Meat Sci 38(1):39–53

    Article  CAS  PubMed  Google Scholar 

  • Steinhaus P, Schieberle P (2007) Characterization of key aroma compounds in soy sauce using approaches of molecular sensory science. J Agric Food Chem 55(15):6262–6269

    Article  CAS  PubMed  Google Scholar 

  • Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J (2010) Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. Int J Food Microbiol 141(3):186–194

    Article  CAS  PubMed  Google Scholar 

  • Varlet V, Fernandez X (2010) Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation. Food Sci Technol Int 16(6):463–503

    Article  CAS  PubMed  Google Scholar 

  • Vas G, Vékey K (2004) Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis. J Mass Spectrom 39(3):233–254

    Article  CAS  PubMed  Google Scholar 

  • Wittanalai S, Rakariyatham N, Deming RL (2011) Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment. Afr J Biotechnol 10(4):821–830

    CAS  Google Scholar 

Download references

Acknowledgments

The authors are appreciated to the Thailand Research Fund (TRF) and King Mongkut’s University of Technology Thonburi (KMUTT) for financial support under the Royal Golden Jubilee Ph.D. Program (RGJ) (Grant No. PHD/0133/2552). Finally, we would like to thank the Flavour and Fragrance Technology Research Group, Division of Biochemical Technology, School of Bioresources and Technology, KMUTT for your fruitful collaboration in GC-MS part.

Author information

Authors and Affiliations

  1. Department of Microbiology, Faculty of Science, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, 10140, Thailand

    Thanyaporn Kleekayai & Worapot Suntornsuk

  2. School of Science and Technology, University of Thai Chamber of Commerce, Din Daeng, Bangkok, 10400, Thailand

    Surapong Pinitklang

  3. Division of Biochemical and Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Thakam, Bangkhumtein, Bangkok, 10150, Thailand

    Natta Laohakunjit

Authors
  1. Thanyaporn Kleekayai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Surapong Pinitklang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Natta Laohakunjit
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Worapot Suntornsuk
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Worapot Suntornsuk.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Additional information

Research highlights

• Flavor profiles of fermented shrimp pastes were firstly reported using SPME technique.

• Pyrazines were main volatile compounds of the products.

• Fermentation process influenced on flavor profile and sensory attributes of the product.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kleekayai, T., Pinitklang, S., Laohakunjit, N. et al. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods. J Food Sci Technol 53, 1399–1410 (2016). https://doi.org/10.1007/s13197-015-2142-3

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2142-3

Keywords

Search

Navigation