Zhu, Wenhui published the artcileFlavor characteristics of shrimp sauces with different fermentation and storage time, Safety of 2,3,5-Trimethylpyrazine, the main research area is Acetes sauce flavor volatile compound fermentation storage time.
The present study investigated the volatile compounds in nearly three-year shrimp sauces and the effects of different fermentation and storage time on the integral aroma characteristics. The 89 volatile compounds were identified by solid phase microextraction (SPME) and gas chromatog.-mass spectrometry (GC-MS) anal. Compared with the other two samples, the shrimp sauces which fermented and storage for 2 years has the highest umami amino acid content and the better flavor. The results of electronic nose (e-nose) and electronic tongue (e-tongue) detection to distinguish the aroma characteristics of different samples demonstrated good agreement with those obtained by GC-MS anal. These results suggested that proper fermentation and storage time are critical to the flavor quality of shrimp sauces.
LWT–Food Science and Technology published new progress about Acetes chinensis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.