Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS

Abstract This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME‐GC‐MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma‐active compounds (AAC) having the odour activity value (OAV) greater than one. The microwave‐dried shrimp meat (MSM) exhibited the highest summation of odour activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma‐active compounds (3448.78 μg/g). The partial least square regression (PLSR) analysis and cluster analysis (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavour generation in L. vannamei , which should be examined for the assessment of its freshness and product development based on shrimp flavour.