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Research Article | Open Access

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

Ying Lia, Li Yuana, Huijie Liua, Hongying Liub, Yue Zhoua, Miaonan Lia, Ruichang Gaoa( )
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Ocean College, Hebei Agriculture University, Qinhuangdao 066000, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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.

Keywords

Electronic noseTraditional Chinese shrimp pasteSPME-GC-MSHS-GC-IMSROAV

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 173-182
DOI: 10.1016/j.fshw.2022.07.035
Cite this article:
Li Y, Yuan L, Liu H, et al. 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, 2023, 12(1): 173-182. https://doi.org/10.1016/j.fshw.2022.07.035

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Received: 08 February 2021
Revised: 15 June 2021
Accepted: 27 June 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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