ArticleFood chemistry: X2024
Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.Foods (Basel, Switzerland) · 2026Article
- Dynamic Changes and Correlations of Physicochemical Parameters, Flavor Compounds and Microbial Communities During Soy Sauce Koji Production.Foods (Basel, Switzerland) · 2026Article
- Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.NPJ science of food · 2026Article
- Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based on aroma and microbiota profiles.Food chemistry: X · 2026Article
- Co-fermentation ofFood chemistry: X · 2026Article
- Multiscale mechanistic insights into sonochemical energy coupling and flavor evolution in Pu‑erh tea.Ultrasonics sonochemistry · 2026Article
- Intelligent Gas Sensors for Food Safety and Quality Monitoring: Advances, Applications, and Future Directions.Foods (Basel, Switzerland) · 2025Review
- Comparative study of volatile and non-volatile flavor substances in squid from multiple origins.Food chemistry: X · 2025Article
- Effect of temperature on the quality and microbial community during Daocai fermentation.Food chemistry: X · 2024Article
- Effects of Inoculation with Koji and StrainFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dushan shrimp sour paste (DSSP), a traditional Guizhou condiment, and its unique flavor is determined by the fermentation microbiota. However, the relationship between the microbiota structure and its flavor remains unclear. This study identified 116 volatile flavor compounds using electronic nose and headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) techniques, of which 19 were considered as key flavor compounds, mainly consisting of 13 esters and 1 alcohol. High-throughput sequencing technique, the bacterial community structure of nine groups of DSSPs was determined. Further analysis revealed
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