Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS

Area of Science:

• Food Science
• Analytical Chemistry
• Biotechnology

Background:

• Shrimp paste is a popular fermented seafood product.
• Antarctic krill offers a novel raw material for shrimp paste production.
• Understanding flavor development is crucial for optimizing processing.

Purpose of the Study:

• To investigate the impact of different heating methods (stir-frying vs. steaming) on volatile flavor compounds in Antarctic krill shrimp paste.
• To analyze the effects of varying salt concentrations and processing times on flavor profiles.
• To differentiate shrimp pastes based on processing techniques using analytical methods.

Main Methods:

• Preparation of shrimp paste using Antarctic krill.
• Application of two heating methods: stir-frying and steaming.
• Analysis of volatile flavor compounds using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS).

Main Results:

• A total of 52 volatile flavor compounds were detected, with 38 identified.
• Identified compounds included aldehydes, ketones, alcohols, esters, acids, pyridine, and sulfur compounds.
• Electronic nose analysis successfully differentiated shrimp pastes based on processing methods.

Conclusions:

• Heating methods and salt concentrations significantly influence the volatile flavor compound profiles of Antarctic krill shrimp paste.
• GC-IMS and electronic nose are effective tools for characterizing shrimp paste aroma.
• Processing parameters can be optimized to control and enhance the desired flavor characteristics.