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...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.展开更多
Flavor characteristics of raw shrimp,high-salt and low-salt shrimp paste were evaluated and compared by sensory analysis,headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and solid-phase microextraction...Flavor characteristics of raw shrimp,high-salt and low-salt shrimp paste were evaluated and compared by sensory analysis,headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).In addition,aroma profiles and aroma-active compounds in these three samples were analyzed by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry(SAFE-GC-O-MS).Results of sensory evaluation revealed that these three samples showed significant differences in sensitivity to the W2W,W2S,W1S and W1W sensors of the electronic nose(p<0.05),which represent organic sulfides,alkane aromatic compounds,short chain alkanes,and sulfides,respectively.Assessment of sensory parameters indicated tha high-salt shrimp paste had a strong roasted and meaty aroma,while low-salt shrimp paste showed an umami aroma more similar to raw shrimp.A total of 118 volatile compounds were identified using the three afore-mentioned gas chromatography methods.Among them,37 aroma-active compounds were detected by GC-O.High-salt shrimp was shown to contain more acids,aldehydes and heterocyclic compounds,which resembled cheese,roasted and meaty aromas.In contrast,low-salt shrimp paste contained more esters,which was similar to the umami aroma profile of raw shrimp.Interestingly,pyrazines were only produced in fermented shrimp paste samples,suggesting that they were produced during the fermentation process and they may contribute unique roasted and meaty aromas,which were important for the overall aroma characteristics of shrimp paste.展开更多
Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to ev...Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.展开更多
To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter ...To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for fermen-tation.During the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose.The oxidation-resistance changes of water extract at different fermentation stages were evaluated.The results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^(−1).SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation process.The HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment.展开更多
This study was conducted to observe the genotoxic effects of aqueous, methanol, hexane and dichloromethane extracts of “belacan” (shrimp paste) taken from three local districts in Melaka, Malaysia (Kelemak, Batang T...This study was conducted to observe the genotoxic effects of aqueous, methanol, hexane and dichloromethane extracts of “belacan” (shrimp paste) taken from three local districts in Melaka, Malaysia (Kelemak, Batang Tiga & Pantai Puteri). The umu test which was used as the screening test was conducted with and without the presence of metabolic activation system. Without the presence of metabolic activation system, aqueous extracts from Kelemak showed mutagenicity activity at 5 mg/ml with IR (Induction Rate) = 1.52 ± 0.57 and the methanol extracts showed mutagenic activities at 0.625 mg/ml and 5 mg/ml, which the IR was the highest at 5 mg/ml (2.08 ± 0.09). On the other hand, samples from Batang Tiga, Melaka showed mutagenic effects at all five concentrations for the dichloromethane extract, with IR = 2.09 ± 0.64 as the highest value at 1.25 mg/ml. Methanol extracts also showed positive results at 1.25 mg/ml and 2.5 mg/ml with IR = 1.70 ± 0.33 and IR = 2.12 ± 0.51 respectively, and aqueous extract at 0.625 mg/ml with IR = 1.54 ± 0.48 and 5 mg/ml with IR = 1.74 ± 0.50. There was a significant difference of the mean values of IR between the four different types of “belacan” extracts from Batang Tiga (p < 0.05). All four “belacan” extracts from Pantai Puteri, Melaka did not show any mutagenic effect. With the presence of metabolic activation system, there was no mutagenic effect observed in all four extracts from the three districts. Further study to analyze the contents in the food samples should be done in the future to determine the possible contents in the food samples that might be responsible for the mutagenic activities.展开更多
为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测...为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测出17种游离氨基酸和26种游离脂肪酸,10℃发酵的虾酱中呈味氨基酸含量最高,20℃发酵的虾酱中游离脂肪酸含量最高。在低盐虾酱中共鉴定出69种挥发性化合物,包括醇类19种、醛类13种、酮类13种、酯类12种、烯类2种、醚类2种、酸类1种和其他化合物7种。10℃和15℃发酵的虾酱中醇类、酮类的相对含量较高;20℃和25℃发酵的虾酱中氨的相对含量较高。挥发性化合物的主成分分析表明,不同温度发酵的低盐虾酱中挥发性化合物可显著区分。通过正交偏最小二乘判别分析,结合变量投影重要性(variable importance in projection,VIP),共筛选出6种差异挥发性化合物(VIP>1,P<0.05),分别为3-甲基丁醇(单体及二聚体)、乙酸乙酯二聚体、丙烯酸乙酯、2-甲基丁醛二聚体和氨。聚类热图分析表明,10℃和15℃发酵的低盐虾酱风味较相似,20℃和25℃发酵的低盐虾酱风味较相似。该研究结果为推进商品化低盐虾酱的恒温发酵提供了理论参考。展开更多
基金support from the National Key R&D Program of China (2019YFD0901903)the Innovation Team Project of Hebei (Province) Modern Agricultural Industry Technology System (HBCT2018170207)the Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX20_1426)
文摘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.
基金supported by the National Natural Science Foundation of China[grant numbers 32072348,31671825].
文摘Flavor characteristics of raw shrimp,high-salt and low-salt shrimp paste were evaluated and compared by sensory analysis,headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).In addition,aroma profiles and aroma-active compounds in these three samples were analyzed by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry(SAFE-GC-O-MS).Results of sensory evaluation revealed that these three samples showed significant differences in sensitivity to the W2W,W2S,W1S and W1W sensors of the electronic nose(p<0.05),which represent organic sulfides,alkane aromatic compounds,short chain alkanes,and sulfides,respectively.Assessment of sensory parameters indicated tha high-salt shrimp paste had a strong roasted and meaty aroma,while low-salt shrimp paste showed an umami aroma more similar to raw shrimp.A total of 118 volatile compounds were identified using the three afore-mentioned gas chromatography methods.Among them,37 aroma-active compounds were detected by GC-O.High-salt shrimp was shown to contain more acids,aldehydes and heterocyclic compounds,which resembled cheese,roasted and meaty aromas.In contrast,low-salt shrimp paste contained more esters,which was similar to the umami aroma profile of raw shrimp.Interestingly,pyrazines were only produced in fermented shrimp paste samples,suggesting that they were produced during the fermentation process and they may contribute unique roasted and meaty aromas,which were important for the overall aroma characteristics of shrimp paste.
文摘Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.
基金supported by the National Na-tural Science Foundation of China(Nos.32072348 and 31671825)the Open Project Program of Beijing Key Laboratory of Flavor Chemistry(No.SPFW2019YB01).
文摘To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for fermen-tation.During the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose.The oxidation-resistance changes of water extract at different fermentation stages were evaluated.The results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^(−1).SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation process.The HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment.
文摘This study was conducted to observe the genotoxic effects of aqueous, methanol, hexane and dichloromethane extracts of “belacan” (shrimp paste) taken from three local districts in Melaka, Malaysia (Kelemak, Batang Tiga & Pantai Puteri). The umu test which was used as the screening test was conducted with and without the presence of metabolic activation system. Without the presence of metabolic activation system, aqueous extracts from Kelemak showed mutagenicity activity at 5 mg/ml with IR (Induction Rate) = 1.52 ± 0.57 and the methanol extracts showed mutagenic activities at 0.625 mg/ml and 5 mg/ml, which the IR was the highest at 5 mg/ml (2.08 ± 0.09). On the other hand, samples from Batang Tiga, Melaka showed mutagenic effects at all five concentrations for the dichloromethane extract, with IR = 2.09 ± 0.64 as the highest value at 1.25 mg/ml. Methanol extracts also showed positive results at 1.25 mg/ml and 2.5 mg/ml with IR = 1.70 ± 0.33 and IR = 2.12 ± 0.51 respectively, and aqueous extract at 0.625 mg/ml with IR = 1.54 ± 0.48 and 5 mg/ml with IR = 1.74 ± 0.50. There was a significant difference of the mean values of IR between the four different types of “belacan” extracts from Batang Tiga (p < 0.05). All four “belacan” extracts from Pantai Puteri, Melaka did not show any mutagenic effect. With the presence of metabolic activation system, there was no mutagenic effect observed in all four extracts from the three districts. Further study to analyze the contents in the food samples should be done in the future to determine the possible contents in the food samples that might be responsible for the mutagenic activities.
文摘为探究发酵温度对低盐虾酱中风味物质的影响,分别在10、15、20℃和25℃进行虾酱的自然发酵,分别使用高效液相色谱法、气相色谱法和气相色谱-离子迁移谱测定虾酱中的游离氨基酸、游离脂肪酸和挥发性化合物。结果表明,在低盐虾酱中均检测出17种游离氨基酸和26种游离脂肪酸,10℃发酵的虾酱中呈味氨基酸含量最高,20℃发酵的虾酱中游离脂肪酸含量最高。在低盐虾酱中共鉴定出69种挥发性化合物,包括醇类19种、醛类13种、酮类13种、酯类12种、烯类2种、醚类2种、酸类1种和其他化合物7种。10℃和15℃发酵的虾酱中醇类、酮类的相对含量较高;20℃和25℃发酵的虾酱中氨的相对含量较高。挥发性化合物的主成分分析表明,不同温度发酵的低盐虾酱中挥发性化合物可显著区分。通过正交偏最小二乘判别分析,结合变量投影重要性(variable importance in projection,VIP),共筛选出6种差异挥发性化合物(VIP>1,P<0.05),分别为3-甲基丁醇(单体及二聚体)、乙酸乙酯二聚体、丙烯酸乙酯、2-甲基丁醛二聚体和氨。聚类热图分析表明,10℃和15℃发酵的低盐虾酱风味较相似,20℃和25℃发酵的低盐虾酱风味较相似。该研究结果为推进商品化低盐虾酱的恒温发酵提供了理论参考。