The volatile components in shrimp pastes from different regions were extracted by HS-SPME and analyzed by GC-MS. The results showed that a total of 89 volatiles were identified in shrimp pastes from four regions, such as aldehydes, alcohols, ketones, acids, esters, pyrazines, sulfur-containing compounds, and hydrocarbons etc. Principle component analysis showed that shrimp pastes from different regions had characteristic volatile components. The characteristic volatile compounds of shrimp paste made from Guangzhou included acetic acid, 3-ethyl-2,5-dimethyl-pyrazine, 2-methyl-5-(1-methylethyl)-pyrazine, 2-acetyl-5-methylthiophene, and meta-methoxybenzenethiol etc. The main volatile compounds of shrimp paste from Wuhu were β-ionone, 1-octen-3-ol, indole, 2-ethyl-pyridine, 2-heptanone, and (E)-2-hexenal etc., while the characteristic volatiles in shrimp paste from Weihai were terpinen-4-ol, 2,4,6-trimethyl-pyridine, 3,7-dimethyl-1,6-octadien-3-ol, 2-ethyl-hexanol, dimethyl disulfide, 2,4-dimethyl-thiophene, and 2,5-dimethyl-thiophene etc. The differences in volatile compounds in these shrimp pastes formed their respective flavor characteristics, which provide a scientific basis for origin identification, quality assessment and control of shrimp pastes.
ZHAO Honglei
,
YIN Yiming
,
CHEN Yiying
,
XU Yongxia
,
ZHAO Jiamei
,
LI Xuepeng
,
LI Jianrong
. Flavor characteristics of shrimp pastes from different regions and variance analysis[J]. Food and Fermentation Industries, 2019
, 45(10)
: 194
-200
.
DOI: 10.13995/j.cnki.11-1802/ts.019071
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