The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS.

ABSTRACT: In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%) were obtained by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The amino acid contents of the above samples were measured by the amino acid automatic analyzer. Correlation between pyrazines and the various amino acid contents was analyzed by the Pearson correlation coefficient. Their correlation was verified by conducting addition assays. The types and contents of volatile components increased significantly in samples with moisture contents between 30% and 5%. The most obvious i

SUBMITTER: Zhang Z 

PROVIDER: S-EPMC9601334 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature