ArticleFrontiers in nutrition2026
GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Existing research on shrimp paste has focused primarily on fermentation optimization and microbial analysis, while systematic studies on the impact of different processing methods on its flavor are notably scarce. This study investigated the flavor characteristics of Antarctic krill paste processed using different cooking methods (stir-frying versus steaming), as well as the effects of salt concentration variation and aged shrimp paste addition on overall quality. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 42 volatile compounds, with aldehydes and ketones present at significantly higher levels than other compounds. Compared to steamed krill paste samples, stir-fried samples exhibited higher levels of free amino acids contributing to umami and sweetness, and elicited stronger umami and saltiness responses in electronic tongue testing. Electronic nose and principal component analysis results indicated clear differentiation between stir-fried and steamed krill paste based on volatile profiles, with stir-fried samples exhibiting greater flavor variability. Sensory evaluation further confirmed that the 25% salt concentration stir-fried krill paste (CK25) achieved the highest rating due to its richer flavor and more harmonious texture. These findings indicate that the stir-frying process with an optimal salt concentration (25%) is the preferred method for enhancing the flavor and textural quality of Antarctic krill paste, providing a theoretical basis for optimizing its industrial production process.
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