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. 2024 Sep 2;12(10):8353-8363.
doi: 10.1002/fsn3.4425. eCollection 2024 Oct.

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS

Pengfei Jiang  1 , Yang Liu  1 , Jiabo Huang  1 , Baoshang Fu  1 , Kaihua Wang  2 , Zhe Xu  3
Affiliations

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS

Pengfei Jiang et al. Food Sci Nutr. .

Abstract

In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir-fried and steaming, were analyzed, the main difference between the two methods being that stir-frying involves putting the shrimp paste into a wok and stir-frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC-IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

Keywords: Antarctic krill paste; GC‐IMS; electronic nose; flavor optimization; processing methods; volatile flavor compounds.

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Conflict of interest statement

All authors declare that they have no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Shrimp paste samples fried and steamed (a) with different salt concentrations after oil addition; Radar plots (b) and PCA analysis (c) of sensor responses for different shrimp paste sample odors.
FIGURE 2
FIGURE 2
Two‐dimensional (a) and differential spectra (b) of volatile organic compounds (VOCs) in different shrimp paste samples by GC‐IMS.
FIGURE 3
FIGURE 3
Fingerprinting of volatiles in different shrimp paste samples (a), principal component analysis (b), and sensory evaluation (c).
See this image and copyright information in PMC

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