Effects of Heating Temperature on the Volatile Compounds of Freshwater Prawn（Macrobrachium rosenbergii）

Abstract:

To investigate the effects of heating temperature on the volatile compounds of giant river prawn （Macrobrachium rosenbergii） by using electronic nose and headspace solid phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. E-nose can clearly distinguish shrimp treated at different temperatures. And the volatile components were similar detected in treatment groups stored at 65 and 80 ℃. According to GC-MS analysis，27、38、44、47 and 56 volatile compounds were detected in shrimp meat at 35，50，65，80 and 95 ℃ respectively. With increased temperature，the contents of alkanes in volatile compounds were increased significantly，whereas the contents of alcohols increased and then decreased，and the types of carbonyl and aromatic compounds increased relatively. The flavor of shrimp at 95 ℃ represents the cooked shrimp flavor.