Evaluation of the Flavor Development Based on Sensors and Actuators Technology and SPME-GC-MS Analysis

This paper was focused on the usage of modern electronic noses (E-nose) and SPME-GC-MS to classification the aroma compounds in food flavorings. Two kinds of shrimp flavorings were prepared, using shrimp (Penaeus Vannamei) head as raw materials. SPME-GC-MS was adapted to analysis the characteristic volatile of the flavorings. Then E-nose was used to detect overall product aroma as a kind of sensory array fingerprint analysis method. Principal component analysis (PCA) and linear discriminate analysis (LDA) were used to investigate the different of the two samples. Among the volatiles identified by GC-MS, hydrocarbons, alcoholics, ketones, aldehydes, esters, furans, pyrroles and pyrazines were the primary constituents of shrimp flavorings, and difference in volatile aroma profiles were observed between the two flavorings. There are more compounds of pyrazines produced after MR, which have characterized bake, nut, and meat flavor, and more pyrroles provide characterized full-bodied shrimp flavor. RSD of E-nose is under 3% and the similarity 71.5%. E-nose can able to successfully differentiate and identify the flavor between the two different flavorings. According to these results, it can be concluded that the combination of sensors and actuators technology with SPMEGC-MS analysis provides a great deal of information and a more complete picture of the shrimp flavorings.