Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Kleekayai T., Pinitklang S., Laohakunjit N., Suntornsuk W.

ผู้เผยแพร่: Springer

ปีที่เผยแพร่ (ค.ศ.): 2016

วารสาร: Journal of Food Science and Technology (0022-1155)

Volume number: 53

Issue number: 3

หน้าแรก: 1399

หน้าสุดท้าย: 1410

จำนวนหน้า: 12

นอก: 0022-1155

eISSN: 0975-8402

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84954176199&doi=10.1007%2fs13197-015-2142-3&partnerID=40&md5=da87651132a9afa6ebf0daff5982cb2e

ภาษา: English-Great Britain (EN-GB)

ดูในเว็บของวิทยาศาสตร์ | ดูบนเว็บไซต์ของสำนักพิมพ์ | บทความในเว็บของวิทยาศาสตร์

บทคัดย่อ

Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds. ฉ 2016, Association of Food Scientists & Technologists (India).

คำสำคัญ

Fermented shrimp pastes, Quantitative descriptive analysis, Solid-phase microextraction