Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review.

Shrimps are a widely cultivated species among crustaceans worldwide due to their nutritional
profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining
consumer demand, so there is a need to understand the flavor chemistry of shrimp meat. Further,
the processing and macromolecules of shrimp meat play a significant role in flavor generation and
suggest a focus on their research. However, shrimp processing generates a large amount of solid
and liquid waste, creating disposal problems and environmental hazards. To overcome this, utilizing
these waste products, a rich source of valuable flavor compounds is necessary. This review
comprehensively discusses the nutritional aspects, flavor profile, and role of macromolecules in the
flavor generation of shrimp meat. Besides, recent trends in analyzing the aroma profile of shrimp
and the benefits of shrimp by-products as a source of flavor compounds have been addressed. The
delicious flavor of shrimp meat is due to its volatile and nonvolatile flavor compounds. Proteins play
a major role in the textural and flavor adsorption properties of shrimp meat-based products. Green
extraction technologies, especially ultrasonication, are recommended for valorizing shrimp
by-products as a source of flavor compounds, which have enormous applications in the food and
flavor industries.