Authors: Thanyaporn Kleekayai Surapong Pinitklang Natta Laohakunjit Worapot Suntornsuk
Publish Date: 2016/01/11
Volume: 53, Issue: 3, Pages: 1399-1410
Abstract
Headspacevolatile components and sensory characteristics including color Maillard reaction products and free amino acid profiles of two types of Thai traditional fermented shrimp paste Kapi Ta Dam and Kapi Ta Deang were investigated during the fermentation periods up to 6 months The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period except for yellowness of Kapi Ta Deang Essential amino acids such as lysine and leucine and nonessential amino acids such as glutamic acid and alanine were found to be predominant freeamino acids in the products After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GCMS the main compounds responsible for distinct volatiles in the products were Ncontaining compounds especially pyrazines which give roasted nutty odor The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes Moreover the sensory perceptions of the products would associate with their color the Maillard reaction products amino acid profiles and volatile compoundsThe authors are appreciated to the Thailand Research Fund TRF and King Mongkut’s University of Technology Thonburi KMUTT for financial support under the Royal Golden Jubilee PhD Program RGJ Grant No PHD/0133/2552 Finally we would like to thank the Flavour and Fragrance Technology Research Group Division of Biochemical Technology School of Bioresources and Technology KMUTT for your fruitful collaboration in GCMS part
Keywords: