Effect of Heat Treatment on the Flavor Characteristics of Vacuum Freeze‐Dried Pacific White Shrimp ( <i>Litopenaeus vannamei</i> )

ABSTRACT Vacuum freeze‐drying (VFD) effectively preserves the texture of Litopenaeus vannamei but often results in a bland flavor profile. To address this, this study investigated a Post‐Vacuum‐Freeze‐Drying Heat Treatment (HAFD) strategy, profiling flavor evolution via E‐Tongue, E‐Nose, and GC‐MS. Results demonstrated that HAFD optimized biochemical palatability; total free amino acids increased by ~12%, and the equivalent umami concentration (EUC) peaked at 51.41 g MSG/100 g, driven by synergistic interactions between nucleotides and amino acids. Volatile analysis revealed that 150°C treatments triggered significant Maillard reactions, causing an explosive generation of nitrogen‐containing heterocycles. Notably, 2,3,5‐trimethylpyrazine surged from 0.76 to 52.15 ng/g, imparting critical “roasted” attributes while retaining fresh seafood notes like 1‐octen‐3‐ol. Conclusively, baking at 150°C for 2–5 min is identified as the optimal parameter to balance premium texture with superior, appetizing flavor. This finding provides a theoretical basis and technical guidance for developing high‐value, ready‐to‐eat shrimp products that combine the textural benefits of freeze‐drying with the appetizing aroma of roasting.