Establishment\nof the Flavor Quality Standard for White\nShrimp (Litopenaeus vannamei) by Instrumental\nand Sensory Approaches

White shrimp (Litopenaeus vannamei), renowned for its delectable taste, are currently the most widely\ncultivated shrimp species globally, bearing substantial economic importance.\nTraditionally, market valuation of white shrimp emphasizes its size\nrather than flavor quality, although theoretically superior flavor\nquality should command higher prices. However, accurately assessing\nflavor quality poses challenges. Thus, this study aims to establish\na scientific framework for evaluating the white shrimp flavor quality\nthrough statistical correlations between sensory scores and instrumental\ndata. Results demonstrated that elevated sensory scores corresponded\nto increased levels of alanine, glycine, glutamic acid, aspartic acid,\nand inosine monophosphate (IMP). Standard criteria were established\nby using the average value plus 0.675 times the standard deviation\nof the background value of that compound from 13 collected white shrimps.\nDeveloped criteria include alanine (243 mg/100 g), glycine (878 mg/100\ng), glutamic acid (80 mg/100 g), aspartic acid (14 mg/100 g), and\nIMP (200 mg/100 g).