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Volume 11
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10.3390/foods11131938
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Article

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

by
Yijia Deng
1,2,
Rundong Wang
1,2,
Yuhao Zhang
1,3,*,
Xuepeng Li
2,
Ravi Gooneratne
4 and
Jianrong Li
2,*
1
College of Food Science, Southwest University, Chongqing 400715, China
2
College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
3
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
4
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
*
Authors to whom correspondence should be addressed.
Foods 2022, 11(13), 1938; https://doi.org/10.3390/foods11131938
Submission received: 26 May 2022 / Revised: 22 June 2022 / Accepted: 28 June 2022 / Published: 29 June 2022
(This article belongs to the Special Issue Application of Biotechnology in Aquatic Products Processing)
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Abstract

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.
Keywords: shrimp paste; flavor substances; HS-SPME-GC-MS; orthogonal partial least square discriminate analysis (OPLS-DA); correlation analysis; sensory evaluation shrimp paste; flavor substances; HS-SPME-GC-MS; orthogonal partial least square discriminate analysis (OPLS-DA); correlation analysis; sensory evaluation

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MDPI and ACS Style

Deng, Y.; Wang, R.; Zhang, Y.; Li, X.; Gooneratne, R.; Li, J. Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods 2022, 11, 1938. https://doi.org/10.3390/foods11131938

AMA Style

Deng Y, Wang R, Zhang Y, Li X, Gooneratne R, Li J. Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods. 2022; 11(13):1938. https://doi.org/10.3390/foods11131938

Chicago/Turabian Style

Deng, Yijia, Rundong Wang, Yuhao Zhang, Xuepeng Li, Ravi Gooneratne, and Jianrong Li. 2022. "Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS" Foods 11, no. 13: 1938. https://doi.org/10.3390/foods11131938

APA Style

Deng, Y., Wang, R., Zhang, Y., Li, X., Gooneratne, R., & Li, J. (2022). Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods, 11(13), 1938. https://doi.org/10.3390/foods11131938

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