Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 353 - 362

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037446

Analysis of fatty acid composition and volatile flavor components of nine domestic shrimp sauce

  • XU Sijie ,
  • ZHONG Bizhen ,
  • HU Mingming ,
  • PENG Bin ,
  • TU Zongcai ,
  • LI Jinlin
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  • 1(College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    3(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-09-21

  Revised date: 2023-10-17

  Online published: 2024-10-10

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Abstract

To investigate the differences in fatty acid composition and volatile components in different domestic shrimp sauces, 9 different types of shrimp sauce from different origins were selected to detect the fatty acid composition and volatile substances through gas chromatography, electronic nose, and solid-phase microextraction gas chromatography-mass spectrometry.Results showed that a total of 30 fatty acids were detected in shrimp sauce.The fatty acids in shrimp sauce added with spices or rice wine were mainly polyunsaturated fatty acids (53.310%-69.144%).The fatty acids in shrimp sauce added with soybean oil were mainly monounsaturated fatty acids (48.891%).The fatty acids in shrimp sauce without adding spices were mainly saturated fatty acids, ranging from 55.173% to 72.252%.The electronic nose could clearly distinguish shrimp sauce added with rice wine from other types of shrimp sauce (P<0.05), but it was not significant for distinguishing other shrimp sauces (P>0.05).A total of 243 volatile compounds were found in shrimp sauces, mainly alcohols, aldehydes, ketones, aromatic compounds, esters, and pyrazines.The flavor substances in shrimp sauce added with rice wine were mainly esters and aromatic compounds, while those in shrimp sauce added with soybean oil were mainly esters, pyrazines, and aromatic compounds.The volatile substances in shrimp sauce added with spices contained a certain amount of amides.The types of volatile substances in shrimp sauce produced in Guangdong were the most abundant (≥ 80) among the above domestic shrimp sauces.The research results can provide a reference for the traceability of domestic shrimp sauce.

Key words： shrimp sauce; fatty acids; volatile flavor compounds

Cite this article

XU Sijie , ZHONG Bizhen , HU Mingming , PENG Bin , TU Zongcai , LI Jinlin . Analysis of fatty acid composition and volatile flavor components of nine domestic shrimp sauce[J]. Food and Fermentation Industries, 2024 , 50(17) : 353 -362 . DOI: 10.13995/j.cnki.11-1802/ts.037446

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