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Analysis of Shrimp Flavor and Preparation of Shrimp Flavoring Base

Author: MengShaoFeng
Tutor: TangJian
School: Jiangnan University
Course: Of Food Science
Keywords: Volatile flavor compounds SDE Non - volatile flavor compounds Enzymatic Maillard reaction Shrimp flavor essence
CLC: TE254
Type: Master's thesis
Year: 2006
Downloads: 800
Quote: 21
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Abstract


White shrimp in Taihu Lake and Taihu Lake shrimp special aquatic Wuxi region, on the volatile and non-volatile flavor compounds and compared with the welcome by the people, rich flavor of the shrimp. The development of aquaculture, resulting in a large number of shrimp by-products, pollution of the environment, shrimp by-products rich in protein, enzyme technology and Maillard flavoring, prepared shrimp flavor base. Simultaneous distillation extraction method to extract the shrimp volatile flavor compounds, OV1701 moderately polar quartz capillary column, DB-5 non-polar quartz capillary column and PEG-20M polarity quartz capillary column for the separation of the extract, the experimental results show that the type and the maximum amount of flavor compounds isolated OV1701 moderately polar capillary column. The three shrimp identified a total of 116 kinds of flavor substances with higher levels of sulfur and nitrogen-containing compounds. The combined effect of these volatile compounds gives a unique flavor of the shrimp. Less for aquatic GC-MS methods of pre-treatment solid phase micro-extraction method for the extraction of volatile flavor compounds in cooked shrimp Exploration. Analysis of the substance of the non-volatile flavor compounds in free amino acids and nucleosides. Three shrimp in free amino acids glycine, arginine, alanine, proline content is high, taurine content is higher. High levels of arginine, glycine, and glutamic acid taste, and an important contribution to the generation of volatile flavor compounds. Determination of the content of creatinine, GMP, IMP and Inosine three shrimp muscle, a high content of IMP great contribution to flavor. Flavor ingredients and flavor of shrimp by-products of the enzymatic premise substances were extracted by a single factor and orthogonal optimization experiments obtained AS1398 neutral protease flavourzyme the best combination of the role of conditions: initial pH 7.0, water feed 1.5:1, reaction temperature 50 ° C, while adding 2% AS1398 neutral protease and 4% flavourzyme, reaction 3h, 22.32% of the degree of hydrolysis at this time, the sensory evaluation. After enzymatic hydrolysis was sweet glycine significantly increased the enzymatic hydrolyzate was concentrated flavor, can be used as a condiment, the pyrazines high content of volatile flavor compounds. The hydrolysates from further reflect better the flavor of the Maillard flavoring reaction. By single factor experiment, shrimp by-products of hydrolysates flavoring better conditions: glucose: xylose 4:1, arginine: glycine 1:1, after a single-factor test to determine the preferred operating conditions of the flavoring material : a temperature of 110 ° C, time 30 min, pH = 7. GC-MS analysis showed that the Maillard reaction volatile flavor compounds the pyrazine compounds contribute to the nuts and the smell of barbecue.

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