Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
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Publication Details
Author list: Kleekayai T., Pinitklang S., Laohakunjit N., Suntornsuk W.
Publisher: Springer
Publication year: 2016
Journal: Journal of Food Science and Technology (0022-1155)
Volume number: 53
Issue number: 3
Start page: 1399
End page: 1410
Number of pages: 12
ISSN: 0022-1155
eISSN: 0975-8402
Languages: English-Great Britain (EN-GB)
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Abstract
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).
Keywords
Fermented shrimp pastes, Quantitative descriptive analysis, Solid-phase microextraction
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