A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste

Stir-frying is an important process for terminating fermentation and improving the flavor of sour shrimp paste. This study investigated the flavor characteristics, volatile profiles, and post-storage microbial community of stir-fried sour shrimp paste. Sensory evaluation demonstrated that it exhibits a well-balanced flavor profile, characterized by fruity, soy sauce, spicy, and salty notes. Based on HS-SPME-GC-MS analysis, a total of 68 volatile compounds were identified, of which 26 made notable contributions to the aroma. Among them, esters were the most diverse group, with ethyl butyrate, ethyl acetate, and ethyl 2-methylbutyrate serving as the main contributors to the fruity aroma. Acids such as butanoic acid, acetic acid, and 2-methylbutanoic acid far exceeded their thresholds, linking to sour and spicy notes. Microbial community analysis revealed that low-abundance fermentative bacteria, such as Vagococcus and Levilactobacillus, remained detectable after storage, whereas Pseudomonas and Acinetobacter were identified as the most probable spoilage organisms. These findings provide a systematic understanding of the unique flavor of stir-fried sour shrimp paste and its potential microbial risks during storage, providing a basis for the application of stir-frying technology.