Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

2017 ◽  
Vol 65 (13) ◽  
pp. 2776-2783 ◽  
Author(s):  
Veronika Mall ◽  
Peter Schieberle
Keyword(s):  
Aroma Compounds ◽  
Whiteleg Shrimp ◽  
Recombination Experiments ◽  
Aroma Recombination

scholarly journals Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2387
Author(s):  
Huan Liu ◽  
Teng Hui ◽  
Fei Fang ◽  
Qianli Ma ◽  
Shaobo Li ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Least Squares ◽  
Partial Least Squares ◽  
Principal Component ◽  
Component Analysis ◽  
Aroma Compounds ◽  
Discrimination Analysis ◽  
Key Odorants ◽  
Recombination Experiments ◽  
Aroma Recombination

The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (p < 0.05) than those in the prerigor roasted mutton. The postrigor back strap was more suitable for roasting than the prerigor back strap. The pre- and postrigor roasted mutton could be obviously discriminated based on the aroma compounds by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA). Hexanal and 1-octen-3-ol might potential markers for the discrimination of the pre- and postrigor roasted mutton.

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