Characterisation of Key Aroma Compounds in Hot‐Air‐Dried Shrimp (<scp><i>Penaeus vannamei</i></scp>) by Application of the Sensomics Approach

ABSTRACT Cooked shrimp is well known to produce a characteristic aroma, and the drying aroma is particularly fragrant and aromatic. In the study, the key aroma compounds in hot‐air‐dried shrimps were characterised using a sensomics approach. In total, 26 predominant aroma compounds were identified by combined gas chromatography‐mass spectrometry and gas chromatography‐olfactometry, and 18 of them were quantitated by aid of authentic chemicals and with correction of recovery coefficients. Aroma recombination experiments and sensory evaluation demonstrated that 11 aroma compounds significantly contributed to the characteristic aroma of hot‐air‐dried shrimps. Omission experiments further corroborated that pyrazines, amines, aldehydes and heterocyclic compounds had important effects on the aroma characteristics of hot‐air‐dried shrimp. Amongst them, 3‐ethyl‐2,5‐dimethylpyrazine, 2,5‐dimethylpyrazine, 3‐(methylthio)propionaldehyde and trimethylamine significantly contributed to roasted/nutty, cooked‐meat‐like and fishy odours of the aroma profile.