Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

• Published in: Foods Vol. 11; no. 13; p. 1938
• Main Authors: Deng, Yijia, Wang, Rundong, Zhang, Yuhao, Li, Xuepeng, Gooneratne, Ravi, Li, Jianrong
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 29.06.2022; MDPI
• Subjects: Aldehydes; Alkanes; Alkenes; Bitterness; Chemical properties; Chloride; Chromatography; Coasts; Color; Comparative analysis; Correlation analysis; Electronic noses; Electronic tongues; Esters; Fermentation; Fermented foods; Flavor; flavor substances; Flavors; Food research; Food science; Furans; Gas chromatography; Headspace; HS-SPME-GC-MS; Hydrocarbons; Ketones; Mass spectrometry; Mass spectroscopy; Nitrogen; Odors; Organic compounds; orthogonal partial least square discriminate analysis (OPLS-DA); Pesticides; Potassium; Pyrazine; Pyrazines; Salt; Saltiness; Scientific imaging; Sensors; sensory evaluation; shrimp paste; Solid phase methods; Solid phases; Sourness; Taste; Umami; VOCs; Volatile compounds; Volatile organic compounds; Volatiles; China; Palo Alto California; United States > US; Japan
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11131938

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.