热风干制凡纳滨对虾口腔加工过程中香气感知特性的研究OA北大核心CSTPCD

To investigate the pattern of change in aroma perception characteristics during oral processing of hot-air-dried shrimp(Litopenaeus vannamei),a gas collection bag combined with solid-phase microextraction-gas chromatography-mass spectrometry and tem-porary sensory dominance analysis was used to study the changing law of exhaled components,mastication parameters,and sensory attrib-utes of the subjects at different oral processing stages,and the relative odour activity value was an indicator for the screening of the major aroma components in the process of aroma perception.Results showed that"smoky flavour"and"fishy flavour"dominated in the early stage of oral processing,while the characteristic aroma perception of shrimps mainly occurred in the late stage of oral processing,and"sweet flavour"and"meaty flavour"dominated in the late stage of oral processing,after swallowing,the attributes of"sweet"and"meaty"flavour dominated.Aroma release curves showed that aroma release was always dynamic during different oral processing and had individual variability.Significant positive correlation between chewing time and the number of chews and aroma release and the pre-swallo-wing phase was associated with a higher rate of aroma release compared to the post-swallowing phase.120％of the aroma release during the oral processing stage had an essential effect on the aroma perception,and the main aroma substances were 2,5-dimethylpyrazine,isovaler-aldehyde,octanal,undecanal,2-pentanone,and 3-octanol and ethyl octanoate as flavour modifiers.In summary,the characteristic aroma perception of dried shrimp mainly occurred in the 120％oral processing stage.The study provides a scientific basis and theoretical refer-ence for the development and quality improvement of dried shrimp products.