Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis

Aroma attributes are one of the most important criteria that affect flavor quality dried shrimp, but dynamic changes aroma remain largely unknown during drying process. The present study investigated change hot-air-drying process shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. potential correlations among volatile compounds, E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed characteristic shrimps changed significantly processing. odor in fresh was very light, key compounds mainly consisted trimethylamine three aldehydes. characteristics roasted meat-like odors had come into being gradually with decrease water activity (Aw), acceptable at about Aw 0.274 (hot-air for 7 h). Four kinds aroma-active (pyrazines, amines, aldehydes heterocyclic compounds) made contributions to formation characteristics. PLSR result a good correlation between variables attributes.