ArticleFood science & nutrition2024
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science.Food science & nutrition · 2025Article
- Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Foods (Basel, Switzerland) · 2025Article
- Impact of Enzyme-Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products.Foods (Basel, Switzerland) · 2025Article
- The formation pathway of flavor compounds in steamed Antarctic krill (Food chemistry: X · 2025Article
- Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.Food science & nutrition · 2024Article
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Authors and funding
6 authors.
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Abstract
In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir-fried and steaming, were analyzed, the main difference between the two methods being that stir-frying involves putting the shrimp paste into a wok and stir-frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC-IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.
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