| This study is mainly through further analysis of the research and study to traditional shrimp paste flavor components and sensory quality of traditional shrimp paste,combined with the composition and sensory quality evaluation of traditional shrimp paste,to further analyze and discuss the influence of the relationship between the traditional flavor of shrimp paste components and sensory quality and flavor components of sensory quality,the flavor components of shrimp paste based on the analysis of important index to evaluate the sensory quality of products and consumer preferences.(1)Analysis of flavor components of shrimp sauceAt the same time by using distillation extraction method(SDE)and gas chromatography-mass spectrometry(GC/MS),changes of volatile flavor compounds in shrimp paste production during the fermentation stage mainly qualitative analysis and descriptive quantitative analysis.Based on the analysis of volatile flavor components of GC/MS,found that the shrimp in the process of all kinds of volatile compounds in the fermentation of a total of 96 species,identified in the curing process in a sample of 53 kinds of volatile compounds of various types.Thus,in the process of making fermented shrimp paste,the flavor components in a dynamic state.Among them,aldehyde compounds,pyrazine compounds and hydrocarbons relative content and curing time showed obvious krillup positive linear relationship,the relative content increased;while alcohols,amines and esters of relative content and curing time krillup negative linear correlations between the relative content decreased significantly.(2)Evaluation of sensory quality requirements.By using descriptive and quantitative analysis method,the first systematic evaluation of flavor training for 10 people participated in the sensory evaluation group,according to the sensory characteristics of the shrimp paste standard was formulated and unified systematically.Secondly,the analysis of krillup Hitachi L8900 automatic amino acid analyzer to test samples of the kind and content of amino acid.The study found that free amino acid has certain changes in various types of content and the total content of fermented shrimp paste.But compared with the mature fermented shrimp paste after fermentation with initially obvious sweetness,flavor and taste of the gap,the sensory quality evaluation is good.Thus,has a direct influence on the sensory quality changes of shrimp species and the content of free amino acids,ratio of precursor substance in shrimp paste is a kind of important material taste and flavor,the shrimp paste appears sweet,salty,bitter flavor,such as flavor,is the main subject to this part of amino acids was affected the role of taste.The content of free amino acids and sensory quality in shrimp sauce with shrimp paste a certain linear relationship.(3)To analyze the relationship between sensory quality and flavor of the shrimp pasteThrough the analysis of the different stages of the fermentation flavor components of shrimp paste,combined with sensory quality evaluation,determine the different flavor ingredients,composition,proportion of sensory quality.The flavor components of shrimp paste fermentation results of sensory evaluation and GC/MS analysis results showed that the proportion of type and content,the main flavor components of shrimp paste and changes in the sensory quality has a certain linear relationship.The determination results of sensory quality evaluation results of these consistent with GC/MS changes in the main flavor components content trend.Thus,the shrimp paste flavor composition changes can be further used to evaluate the sensory quality of the important measure.At the same time,also can through the analysis on the sensory quality evaluation results,to further explore the flavor components of shrimp paste type and content and proportion,and then according to the sensory evaluation results to regulate and control its flavor,the shrimp paste production direction and category. |
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