English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%) were obtained by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The amino acid contents of the above samples were measured by the amino acid automatic analyzer. Correlation between pyrazines and the various amino acid contents was analyzed by the Pearson correlation coefficient. Their correlation was verified by conducting addition assays. The types and contents of volatile components increased significantly in samples with moisture contents between 30% and 5%. The most obvious increases in the type, content and odor activity value of pyrazines were observed in this range. Basic amino acids (Arg, Lys, and His) had a strong correlation with the formation of pyrazines. Addition assays verified that the addition of Arg and Lys increased the content of pyrazines in shrimp after drying.

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS