Hu, Mengyue published the artcileFlavor profile of dried shrimp at different processing stages, HPLC of Formula: 14667-55-1, the main research area is flavor profile dried shrimp different processing stages.
Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried for 2 h, and dried for 4 h) was obtained using the electronic nose (e-nose), gas chromatog. (GC)-ion mobility spectrometry (GC-IMS), and GC-mass spectrometry (GC-MS) combined with solid-phase microextraction The odor activity value (OAV) was calculated to determine aroma-active compounds According to the PCA scoring plot of e-nose, the aroma profiles of boiled and dried shrimp were similar, except for that of raw shrimp. GC-IMS could efficiently distinguish shrimp samples and establish a flavor fingerprint for dried shrimp. Quantity anal. findings showed that boiling significantly enhanced the total content of volatile compounds from 193.62 ng/g to 387.65 ng/g in shrimp. In boiled shrimp, 1-octene-3-ol, octanal, and hexanal were identified as aroma-active compounds Trimethylamine and pyrazines were mainly produced during the drying period, and pyrazines considerably increased by 47.16 ng/g in the later drying period. 2-Ethyl-5-methyl-pyrazine, octanal, trimethylamine, 1-octene-3-ol, and hexanal majorly contributed to the flavor of dried shrimp. These results indicate that the boiling and later drying periods are vital stages for enhancing flavor quality.
LWT–Food Science and Technology published new progress about Boiling. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.