Work

Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of Litopenaeus vannamei

Year: 2025

Type: article

Abstract: Drying is an essential step of extending the shelf life and altering eating qualities of Litopenaeus vannamei . However, during the drying of Litopenaeus vannamei , the formation mechanisms for flavor and Maillard reaction products (MRPs) remain inadequately explored. This study investigated the effects on physicochemical properties, flavor and MRPs following four drying treatments. Microwave drying (MD) demonstrated excellent color, drying rate and aesthetic features. Correlation analyses revealed that when pyrazines accumulated, levels of MRPs like total advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (5-HMF) elevated. It was evident from using glucose-lysine simulation system that characteristic flavor components like 2-nonanone were preserved during MD without further reactions to produce pyrazines and aldehydes, as in air frying and roasted drying. Meanwhile, it prevented the formation of AGEs and 5-HMF. This study offered theoretical direction for the quality monitoring of Litopenaeus vannamei drying. • Microwave drying yielded superior sensory and color properties. • 12 characteristic flavor substances were identified in dried shrimps. • Roasted drying and air frying boosted pyrazines but increase hazardous compounds. • Correlation analyses were used to explore the links between the quality traits. • Glucose-lysine simulation system enhanced pyrazines and aldehydes formation.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103054

Authors: Wenwen Luo, Shixin Hua, Mengxue He, Jianan Sun

Institution: Ocean University of China

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330