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

Drying is an essential step of extending the shelf life and altering eating qualities of <i>Litopenaeus vannamei</i>. However, during the drying of <i>Litopenaeus vannamei</i>, 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 <i>Litopenaeus vannamei</i> drying.