电子鼻
小虾
风味
电子舌
芳香
食品科学
发酵
化学
鲜味
固相微萃取
气相色谱-质谱法
色谱法
品味
质谱法
生物
渔业
神经科学
作者
Wenhui Zhu,Hongwei Luan,Ying Bu,Xuepeng Li,Jianrong Li,Ji GuangRen
标识
DOI:10.1016/j.lwt.2019.04.091
摘要
The present study investigated the volatile compounds in nearly three-year shrimp sauces and the effects of different fermentation and storage time on the integral aroma characteristics. The 89 volatile compounds were identified by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) analysis. Compared with the other two samples, the shrimp sauces which fermented and storage for 2 years has the highest umami amino acid content and the better flavor. The results of electronic nose (e-nose) and electronic tongue (e-tongue) detection to distinguish the aroma characteristics of different samples demonstrated good agreement with those obtained by GC-MS analysis. These results suggested that proper fermentation and storage time are critical to the flavor quality of shrimp sauces.
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