Selecting the appropriate sterilization intensity is crucial for the canning of Antarctic krill (Euphausia superba). This study investigated the effects of different sterilization intensities on volatile organic compounds (VOCs) of canned krill. Using gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC–MS), which identified 45 and 36 VOCs, respectively. As the sterilization intensity was increased, the flavor profile became more stabilized; however, excessive sterilization led to the generation of off-flavor compounds. Eight key flavor markers were identified at different sterilization intensities. Cluster analysis could distinguish between samples obtained from low (F = 6, 9) and high (F = 12, 15) sterilization intensities. Odor Activity Value (OAV) analysis revealed that higher sterilization intensities led to the generation of fishy, fatty, and earthy notes. The findings suggest that sterilization at F = 9 can best maintain the desired flavor characteristics. Overall, this work provides valuable insights into the optimization of the canning process of Antarctic krill.

中文翻译：

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杀菌强度对南极磷虾罐装 （Euphausia superba） 风味特征的影响：适度与过量


选择合适的杀菌强度对于南极磷虾 （Euphausia superba） 的罐装至关重要。本研究调查了不同杀菌强度对磷虾罐头挥发性有机化合物 （VOC） 的影响。使用气相色谱-离子迁移谱 （GC-IMS） 和气相色谱-质谱 （GC-MS），分别鉴定了 45 种和 36 种 VOC。随着杀菌强度的增加，风味特征变得更加稳定;然而，过度灭菌会导致异味化合物的产生。鉴定出 8 个不同杀菌强度的关键风味标志物。聚类分析可以区分从低 （F = 6， 9） 和高 （F = 12， 15） 灭菌强度获得的样品。气味活性值 （OAV） 分析表明，较高的灭菌强度会导致产生鱼腥味、脂肪味和泥土味。研究结果表明，在 F = 9 时灭菌可以最好地保持所需的风味特征。总的来说，这项工作为优化南极磷虾的罐装工艺提供了有价值的见解。