周莹,吉宏武,张泽伟,张迪,郑小善,唐振冬,孙卫振,刘书成,宋文奎

• 1:广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室

摘要(Abstract)：

【目的】研究虾青素对热风干制凡纳滨对虾（Litopenaeus vannamei）香气特征的影响。【方法】采用电子鼻和感官评定表征虾青素与虾干制品的感官特性，运用GC-MS分析虾青素对虾干制品挥发性化合物的影响，以气味活性值（I_(OAV)）为依据筛选香气活性化合物，采用偏最小二乘回归法（PLSR）分析香气活性化合物与感官属性之间的相关性。【结果】虾青素对虾干整体香气的形成有重要影响，可促进虾干肉香味、烤香味与焦糖味的形成，但对腥味形成具有抑制作用。虾青素可促进虾干挥发性化合物的形成，其中吡嗪类化合物增加最为显著。实验结果表明，添加虾青素标准品和添加虾青素提取物的虾干中吡嗪类化合物的I_(OAV)分别增加50.00%和40.09%，其中2,5-二甲基吡嗪的I_(OAV)增长最快，分别增加42.44%和48.99%，但对三甲胺的产生有明显的抑制作用，三甲胺的I_(OAV)分别减少43.21%和52.89%。PLSR结果表明，香气活性化合物与感官属性之间存在良好的相关性。【结论】虾青素能改进热风干制凡纳滨对虾的香气特性，研究结果可为解析虾青素在虾干制品中香气形成机制提供参考。

关键词(KeyWords)： 凡纳滨对虾;虾青素;香气活性化合物;热风干制;感官分析;气质联用

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金（32072340）;; 国家虾蟹产业技术体系建设专项(CARS-48)

作者(Author): 周莹,吉宏武,张泽伟,张迪,郑小善,唐振冬,孙卫振,刘书成,宋文奎

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