Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing

Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing

Despite the long-standing tradition of shrimp paste in China, the aroma profiles driving consumer preferences remain poorly characterized. This study applied flavoromics and high-throughput sequencing to analyze nine commercial shrimp pastes, aiming to identify critical odorants influencing sensory...

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Bibliographic Details
Main Authors: Mengyue Hu, Ling Zhao, Huihui Sun, Qi Liu, Yong Xue, Rong Cao
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Commercial shrimp paste
Consumer preference
Key aroma compounds
Core functional microbiota
Formation pathways
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000814
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http://www.sciencedirect.com/science/article/pii/S2665927125000814

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