Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Keyphrases

• Key Aroma Compounds 100%
• Prawn 100%
• Aroma Recombination 100%
• Whiteleg Shrimp 100%
• Meat 66%
• 2-acetyl-1-pyrroline 33%
• Aroma Compounds 33%
• Dimethyl 16%
• Acetyl 16%
• Methylthiol 16%
• Aroma Extract Dilution Analysis 16%
• Odor Identification 16%
• Odor-active Compounds 16%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 16%
• 2(5H)-furanone 16%
• Key Odorants 16%
• Odor Activity Value 16%
• Gas Chromatography-olfactometry (GC-O) 16%
• Stable Isotope Dilution Assay 16%
• Phenylacetaldehyde 16%
• 3-methylbutanal 16%
• Propanol 16%
• (Z)-1,5-octadien-3-one 16%
• 2-Thiazolines 16%
• 2-methylpyrazine 16%

Food Science

• Prawn 100%
• Key Aroma Compounds 100%
• Aroma Compound 66%
• Gas Chromatography 16%
• Odor Activity Value 16%
• Stable Isotope Dilution Assay 16%
• Odor-active Compounds 16%