Construction Of Fingerprint Spectrum Of Shrimp Paste And Analysis Of Key Fragrance Components

Shrimp paste is a traditional fermented condiment with a unique flavor.There are more and more studies on the flavor components in shrimp paste,and there is less research on its flavor fingerprint and aroma active ingredients.In this paper,by collecting shrimp paste from different places,analyzing its flavor components,initially constructing its flavor fingerprint map,and exploring the volatile map and key aroma active ingredients of different study fermented shrimp paste.The main conclusions of this paper are as follows:(1)By analyzing the taste components and physicochemical properties of shrimp paste by high-performance liquid chromatography(HPLC)and other methods,it was found that the content of taste nucleotide in shrimp paste is lower than its taste threshold,and it does not contribute substantially to its flavor The TAV values ??of succinic acid and tartaric acid in the organic acids in shrimp paste are both> 1.The combination of succinic acid and sodium glutamate can enhance the umami of shrimp paste,which greatly contributes to the umami of shrimp paste.The detection and analysis of shrimp paste from different origins through electronic nose revealed that the flavor profiles of shrimp paste samples from different origins were roughly similar.It can be seen from the principal component analysis that the samples can be clearly separated in the figure and are related to the sensors.Samples from Taishan,Guangdong It is related to volatile components of methanes and fats.The flavor characteristics of shrimp paste in Wenzhou,Zhejiang are related to aromatic compounds.Samples of shrimp paste from Weifang,Weihai,Yangkou and Tangshan are clustered together,and the flavor characteristics are similar.The results of the classanalysis are consistent.(2)Analyze the volatile components of the samples by SPME-GC-MS and analyze them by the traditional Chinese medicine chromatographic fingerprint system.There are 13 characteristic peaks in the collected samples,which are trimethylamine,acetic acid,and isoamyl Alcohol,trans-2-octenal,phenol,2-ethylhexanol,phenylacetaldehyde,acetophenone,2,4-undecadien-1-ol,nonanal,phenylethanol,decylpropene Lactone and pristane,these volatile components can be regarded as the characteristic volatile components of shrimp paste.(3)In this chapter,the SPME-GC-MS analysis method is used to analyze the volatile components of shrimp paste and two shrimp pastes with different salt content.It is found that through fermentation,low-salt shrimp paste produces more aromatic substances,including B Maltol,2,5-dimethyl-3-ethylpyrazine and decane lactone;and high-salt shrimp paste produces more alcohols: 3-methylthiopropanol and phenethyl alcohol,which also This caused a difference in the flavors of the two shrimp pastes.The GC-IMS was used to analyze the volatile components of the shrimp and two shrimp pastes with different salt contents and obtain their volatile fingerprints.The analysis showed that the raw materials of the shrimp were similar to the volatile components of the low-salt shrimp paste,and the high-salt shrimp Sauce produces more volatile ingredients.(4)After solvent-assisted evaporation extraction,the extracts of raw shrimp and two kinds of shrimp paste with different salt content were detected by GC-MS.A total of 119 volatile components were obtained,including 8 ketones and 10 esters.Species,24 species of alcohols,1 species of aldehydes,16 species of hydrocarbons,2 species of ethers,22 species of acids,13 species of aromatic compounds,11 species of sulfur-containing and heterocyclic compounds and 11 species of other compounds.A total of 42 aroma active substances were identified.The types of aroma active substances in the shrimp paste samples are higher than those in the raw materials.The aroma active substances in the raw materials are mainly fresh fragrance,cured meat flavor and roasting flavor;there are 35 kinds of aroma active ingredients in the shrimp paste,the common odor is mainly Sour cheese flavor,garlic juice flavor and barbecue-like aroma,the more prominent scent in shrimp paste with low salt content is sufu,popcorn,garlic juice flavor and potato aroma,and shrimp paste with high salt content is more rich,There is more aroma of sour cream,rice and roast.After dilution analysis of aroma extract(AEDA),the ingredients with higher(FD?6)FD value inZH1 shrimp paste are: 2,5-dimethylpyrazine,phenol,5-hydroxy-2-methyl Thiopyrimidine,2-piperidone,and p-xylene,these ingredients constitute the characteristic flavor of ZH1 shrimp paste.