Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS
Abstract In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shri...
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Online Access: | http://dx.doi.org/10.1002/fsn3.4425 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.4425 |
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crwiley:10.1002/fsn3.4425 2024-09-30T14:26:26+00:00 Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS Jiang, Pengfei Liu, Yang Huang, Jiabo Fu, Baoshang Wang, Kaihua Xu, Zhe 2024 http://dx.doi.org/10.1002/fsn3.4425 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.4425 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition ISSN 2048-7177 2048-7177 journal-article 2024 crwiley https://doi.org/10.1002/fsn3.4425 2024-09-05T05:08:08Z Abstract In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Wiley Online Library Antarctic Food Science & Nutrition |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods. |
format |
Article in Journal/Newspaper |
author |
Jiang, Pengfei Liu, Yang Huang, Jiabo Fu, Baoshang Wang, Kaihua Xu, Zhe |
spellingShingle |
Jiang, Pengfei Liu, Yang Huang, Jiabo Fu, Baoshang Wang, Kaihua Xu, Zhe Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS |
author_facet |
Jiang, Pengfei Liu, Yang Huang, Jiabo Fu, Baoshang Wang, Kaihua Xu, Zhe |
author_sort |
Jiang, Pengfei |
title |
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS |
title_short |
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS |
title_full |
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS |
title_fullStr |
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS |
title_full_unstemmed |
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐ IMS |
title_sort |
analysis of volatile flavor compounds in antarctic krill paste with different processing methods based on gc‐ ims |
publisher |
Wiley |
publishDate |
2024 |
url |
http://dx.doi.org/10.1002/fsn3.4425 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.4425 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
Food Science & Nutrition ISSN 2048-7177 2048-7177 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/fsn3.4425 |
container_title |
Food Science & Nutrition |
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1811646773705310208 |