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Kleekayai, T. and Pinitklang, S. and Laohakunjit, N. and Suntornsuk, W. (2016) Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods. Journal of Food Science and Technology. pp. 1-12.


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Headspacevolatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and nonessential amino acids such as glutamic acid and alanine were found to be predominant freeamino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GCMS, the main compounds responsible for distinct volatiles in the products were Ncontaining compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

Item Type: Article
Uncontrolled Keywords: Fermented shrimp pastes; GCMS; Quantitative descriptive analysis; Solidphase microextraction; Volatile compounds
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 13 Jun 2016 09:40
Last Modified: 14 Jun 2016 05:37
URI: http://eprints.utcc.ac.th/id/eprint/5611

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