Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Abstract

Chinese shrimp is one of the most important aquatic resource in China due to its unique flavour and high nutritional value. In this study, the taste-active components including free amino acids (FAAs), 5'nucleotides, organic acids, inorganic ions, trimethylamine oxide (TMAO) and betaine were analysed. The synergistic effect between amino acids and 5'-nucleotides was determined by partial least squares (PLS) analysis. The taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to analyse the major taste-active components and umami attributes. Then, the aroma compounds were extracted by simultaneous distillation extraction (SDE), head-space solid-phase microextraction (HS-SPME) and supercritical fluid extraction (SFE) methods, respectively, and identified by gas chromatography-mass spectrometry (GC-MS). Arginine (Arg), glycine (Gly), guanosine 5'monophosphate (5'-GMP), inosine-5´-monophosphate (5'-IMP), de-nosine-5´-monophosphate (5'-AMP), succinic acid, lactic acid and inorganic ions with TAV higher than 1 contributed greatly to the taste. The umami intensity for 100 g of Chinese shrimp was equivalent to 4.58 g monosodium glutamate (MSG), indicating that Chinese shrimp had relatively high umami taste value. Ninety-seven volatile compounds including esters, alcohols, acids, aldehydes, ketones, heterocycles, aromatics and alkanes were identified. This research might help consumers to understand the flavour compositions and promote the development of flavour products of Chinese shrimp.

Biochemical and physicochemical properties of shrimp (Pandalus borealis) compounds after compact filter press process

“…The latter was absent in the PJ. In terms of flavor active compounds in shrimp, there are discrepancy in the literature, for example, Chinese shrimp and white shrimp are reported to have a different profile of ketone compounds 40 . In our study, a remarkable large peak for pristane (natural saturated terpenoid alkane) was detected in all four samples, which has not been reported for shrimp samples in other studies 45 .…”

“…Most volatile compounds were alkenes followed by alkanes. In addition, 9 aldehydes, 6 alcohols and only 3 ketones were detected in WS, whereas in case of Chinese shrimp, 12 aldehydes, 9 ketones and 18 alcohols were reported 40 . Aldehydes, ketones, and alcohols are usually produced by oxidative cleavage of lipids and degradation of amino acids and sugars indicating that oxidative decomposition was occurring in WS samples.…”

“…In addition, 9 aldehydes, 6 alcohols and only 3 ketones were detected in WS, whereas in case of Chinese shrimp, 12 aldehydes, 9 ketones and 18 alcohols were reported. 40 hexanal. Heptanal, a well-known lipid oxidation product, is another aldehyde that had its relative concentration increased in H&S. Even though the origin of heptanal has not been completely stated, some authors reported that it comes as a degradation product of linoleic acid.…”

Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit

“… “ND”, the descriptions or thresholds have not been found. a The thresholds were from the literature, measured in water ( Chen and Zhang, 2007 , Chen et al, 2021a , Ervina et al, 2020 , Guo et al, 2019 , Hufnagel and Hofmann, 2008 , Kubícková and Grosch, 1998 , Rotzoll et al, 2006 , Zhang et al, 2022 ). …”

Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

“…These ketones represented a minor fraction of volatile compounds in Tan meat. Finally, the content of alkanes in volatile compounds was less than 5.3% and reached a peak of 167.73 µg/kg in 7d ( p < 0.05), but they had a minimal effect on the formation of the overall flavor of Tan mutton meat due to the higher odor threshold [ 43 ].…”