Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100554 |
Resumo: | Abstract Aroma attributes are one of the most important criteria that affect the flavor quality of dried shrimp, but the dynamic changes of aroma attributes remain largely unknown during the drying process. The present study investigated aroma attributes change during the hot-air-drying process of shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. The potential correlations among volatile compounds, sensory attributes and E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed that the aroma characteristic of shrimps changed significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly consisted of trimethylamine and three aldehydes. The aroma characteristics mainly consisted of roasted and meat-like odors had come into being gradually with the decrease of water activity (Aw), and the aroma attributes were the most acceptable at about Aw 0.274 (hot-air drying for 7 h). Four kinds of aroma-active compounds (pyrazines, amines, aldehydes and heterocyclic compounds) made important contributions to the formation of aroma characteristics. The PLSR result showed a good correlation between most variables of volatile compounds, E-nose data and sensory attributes. |
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Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysiswhite shrimphot-air-dryingaroma attributessensory analysiselectronic nosegas chromatography-mass spectrometryAbstract Aroma attributes are one of the most important criteria that affect the flavor quality of dried shrimp, but the dynamic changes of aroma attributes remain largely unknown during the drying process. The present study investigated aroma attributes change during the hot-air-drying process of shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. The potential correlations among volatile compounds, sensory attributes and E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed that the aroma characteristic of shrimps changed significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly consisted of trimethylamine and three aldehydes. The aroma characteristics mainly consisted of roasted and meat-like odors had come into being gradually with the decrease of water activity (Aw), and the aroma attributes were the most acceptable at about Aw 0.274 (hot-air drying for 7 h). Four kinds of aroma-active compounds (pyrazines, amines, aldehydes and heterocyclic compounds) made important contributions to the formation of aroma characteristics. The PLSR result showed a good correlation between most variables of volatile compounds, E-nose data and sensory attributes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100554Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.70820info:eu-repo/semantics/openAccessZHANG,DiJI,Hong-WuLUO,Gui-XinCHEN,HaoLIU,Shu-ChengMAO,Wei-Jieeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100554Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
title |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
spellingShingle |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis ZHANG,Di white shrimp hot-air-drying aroma attributes sensory analysis electronic nose gas chromatography-mass spectrometry |
title_short |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
title_full |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
title_fullStr |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
title_full_unstemmed |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
title_sort |
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis |
author |
ZHANG,Di |
author_facet |
ZHANG,Di JI,Hong-Wu LUO,Gui-Xin CHEN,Hao LIU,Shu-Cheng MAO,Wei-Jie |
author_role |
author |
author2 |
JI,Hong-Wu LUO,Gui-Xin CHEN,Hao LIU,Shu-Cheng MAO,Wei-Jie |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
ZHANG,Di JI,Hong-Wu LUO,Gui-Xin CHEN,Hao LIU,Shu-Cheng MAO,Wei-Jie |
dc.subject.por.fl_str_mv |
white shrimp hot-air-drying aroma attributes sensory analysis electronic nose gas chromatography-mass spectrometry |
topic |
white shrimp hot-air-drying aroma attributes sensory analysis electronic nose gas chromatography-mass spectrometry |
description |
Abstract Aroma attributes are one of the most important criteria that affect the flavor quality of dried shrimp, but the dynamic changes of aroma attributes remain largely unknown during the drying process. The present study investigated aroma attributes change during the hot-air-drying process of shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. The potential correlations among volatile compounds, sensory attributes and E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed that the aroma characteristic of shrimps changed significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly consisted of trimethylamine and three aldehydes. The aroma characteristics mainly consisted of roasted and meat-like odors had come into being gradually with the decrease of water activity (Aw), and the aroma attributes were the most acceptable at about Aw 0.274 (hot-air drying for 7 h). Four kinds of aroma-active compounds (pyrazines, amines, aldehydes and heterocyclic compounds) made important contributions to the formation of aroma characteristics. The PLSR result showed a good correlation between most variables of volatile compounds, E-nose data and sensory attributes. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100554 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100554 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.70820 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126331986903040 |