文献类型：期刊文献

英文题名：The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography-ion mobility spectrometry and gas chromatography- mass spectrometry

作者：Zheng, Xiaoshan[1,2,3,4,5];Ji, Hongwu[1,2,3,4,5];Zhang, D., I[1,2,3,4,5];Zhang, Zewei[1,2,3,4,5];Liu, Shucheng[1,2,3,4,5,6];Song, Wenkui[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China;[2]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Lab Marine Biol Prod, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Seafood, Zhanjiang 524088, Peoples R China;[5]Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang 524088, Peoples R China;[6]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2022

卷号：162

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：SCI-EXPANDED(收录号：WOS:000890670500003)、、EI(收录号：20224813188621)、Scopus(收录号：2-s2.0-85142695360)、WOS

基金：Acknowledgements This research was supported by the National Natural Science dation of China (32072340) , National Modern Agricultural Industry Technology System Project (CARs-48) , Guangdong General Higher ucation Institution Marine Food Green Processing Technology Research Team (2019KCXTD011) . References

语种：英文

外文关键词：Phosphatidylethanolamine; Phosphatidylcholine; Volatile fingerprints; Aroma active compounds; Hot-air-dried shrimp

外文摘要：Aroma is critical to the commercial acceptance of the hot-air-dried shrimp. The purpose of this study was to investigate the effect of phospholipid species with different fatty acid compositions on the aroma formation of dried shrimp. GC-IMS and GC-MS were used to obtain volatile fingerprints and volatile compound profiles, respectively. The results of GC-IMS and GC-MS indicated that the effect of phospholipids on the overall aroma of dried shrimp was related to the unsaturation of fatty acids constituting phospholipids, and fatty acids with higher unsaturation had a greater impact on the overall aroma of dried shrimp. Therefore, PC(C16:0/C18:2) had the greatest effect on the overall aroma of dried shrimp, followed by PE(C18:1/C18:1), and the lowest was PE (C18:0/C18:0). GC-MS results showed that phospholipids could promote the formation of aromatic compounds such as pyrazines and aldehydes in dried shrimp, and the magnitude of the effect of different phospholipids was highly positively correlated with the degree of unsaturation of fatty acids in phospholipids. PE(C18:0/C18:0) could significantly promote the formation of 2,3,5-trimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine. PE (C18:1/C18:1) could importantly improve the formation of 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 1-octen-3-ol. PC(C16:0/C18:2) could prominently increase the formation of 2,5-dimethylpyrazine, 2,3,5-trime-thylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, benzaldehyde and 2-nonanone. Further-more, three phospholipid species significantly inhibited the formation of trimethylamine.