Hot air-dried shrimp (HDS) has a strong fishy smell greatly reducing its flavor quality. This study aimed to investigate the regulation of total lipids, phospholipids and triglycerides isolated from shrimp for improving the characteristic volatile flavor of HDS. It was found that three lipids could promote the formation of aroma compounds with pleasant characteristic aromas (e.g., pyrazines). Phospholipids and triglycerides inhibited the formation of trimethylamine, a key component of fishy smell, with phospholipids exhibiting the best inhibitory effect (47.70 ± 2.63 %), greatly improving the flavor quality of HDS. Aldehydes, unsaturated ketones, and furans, primarily derived from the thermal degradation of C18:1, C18:2, and C22:6, were key intermediate compounds promoting the Maillard reaction. Lipids inhibited trimethylamine by prompting the formation of pyrazines. Maillard reaction was the key pathway for lipids to improve the flavor quality of HDS. This study can provide theoretical support for the development of high-quality thermally processed shrimp products.

中文翻译：

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虾脂通过调节热风干虾中特有的香气化合物来改善风味


热风干虾 （HDS） 具有强烈的鱼腥味，大大降低了其风味品质。本研究旨在探讨对虾中总脂质、磷脂和甘油三酯的调控作用，以改善 HDS 的特征挥发性风味。研究发现，三种脂质可以促进具有令人愉悦的特征香气的香气化合物（例如吡嗪）的形成。磷脂和甘油三酯抑制了鱼腥味关键成分三甲胺的形成，其中磷脂的抑制效果最好（47.70 ± 2.63 %），大大改善了 HDS 的风味品质。醛、不饱和酮和呋喃主要来源于 C18：1、C18：2 和 C22：6 的热降解，是促进美拉德反应的关键中间化合物。脂质通过促进吡嗪的形成来抑制三甲胺。美拉德反应是脂质改善 HDS 风味品质的关键途径。本研究可为开发高品质热加工虾产品提供理论支持。