Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and s...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001422 |
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| author | Ying Li Li Yuan Huijie Liu Hongying Liu Yue Zhou Miaonan Li Ruichang Gao |
| author_facet | Ying Li Li Yuan Huijie Liu Hongying Liu Yue Zhou Miaonan Li Ruichang Gao |
| author_sort | Ying Li |
| collection | DOAJ |
| description | Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products. The overall odor profile was detected by the electronic nose. A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The main aroma components alcohols, aldehydes, pyrazines and other substances in the fermentation process showed an overall upward trend. A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value (ROAV) method. The combination of electronic nose, SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages, which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products. |
| format | Article |
| id | doaj-art-64f6ea2a4b84466dba16378f46f737b3 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-64f6ea2a4b84466dba16378f46f737b32025-02-03T05:15:36ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121173182Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMSYing Li0Li Yuan1Huijie Liu2Hongying Liu3Yue Zhou4Miaonan Li5Ruichang Gao6School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaOcean College, Hebei Agriculture University, Qinhuangdao 066000, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Corresponding author at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products. The overall odor profile was detected by the electronic nose. A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The main aroma components alcohols, aldehydes, pyrazines and other substances in the fermentation process showed an overall upward trend. A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value (ROAV) method. The combination of electronic nose, SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages, which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.http://www.sciencedirect.com/science/article/pii/S2213453022001422Traditional Chinese shrimp pasteElectronic noseSPME-GC-MSHS-GC-IMSROAV |
| spellingShingle | Ying Li Li Yuan Huijie Liu Hongying Liu Yue Zhou Miaonan Li Ruichang Gao Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS Food Science and Human Wellness Traditional Chinese shrimp paste Electronic nose SPME-GC-MS HS-GC-IMS ROAV |
| title | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS |
| title_full | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS |
| title_fullStr | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS |
| title_full_unstemmed | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS |
| title_short | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS |
| title_sort | analysis of the changes of volatile flavor compounds in a traditional chinese shrimp paste during fermentation based on electronic nose spme gc ms and hs gc ims |
| topic | Traditional Chinese shrimp paste Electronic nose SPME-GC-MS HS-GC-IMS ROAV |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001422 |
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