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

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

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 ferment...

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Bibliographic Details
Main Authors: Yijia Deng, Rundong Wang, Yuhao Zhang, Xuepeng Li, Ravi Gooneratne, Jianrong Li
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
shrimp paste
flavor substances
HS-SPME-GC-MS
orthogonal partial least square discriminate analysis (OPLS-DA)
correlation analysis
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/11/13/1938

Internet

https://www.mdpi.com/2304-8158/11/13/1938

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