![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS.
Haritha, D. and Bettadaiah, B. K. and Sachindra, N. M. (2022) Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS. Flavour and Fragrance Journal, 37. pp. 333-344.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Flavour Fragrance J - 2022.pdf - Published Version Restricted to Registered users only Download (578kB) | Request a copy |
Abstract
This study reports the aroma profile of Litopenaeus vannamei under different process�ing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odour activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odour activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) analysis and cluster analysis (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavour generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavour.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | aroma-active compounds, Litopenaeus vannamei, sensory analysis, SPME-GC-MS |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Jan 2023 10:06 |
| Last Modified: | 24 Jan 2023 10:06 |
| URI: | http://ir.cftri.res.in/id/eprint/15855 |
Actions (login required)
 |
View Item |