Abstract：
To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5\'-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400-900 cm-1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale.
摘要：
分析各种干燥处理的效果(微波干燥(MD)，热风干燥（HAD），真空干燥(VD),和真空冷冻干燥（VFD））对南美白对虾的味道化合物，相关指标，如游离氨基酸，5个核苷酸，和有机酸进行。多维红外光谱（MM-IR）结果表明，凡纳滨对虾的味道特性存在显着变化。利用二阶导数红外光谱(SD-IR)和二维相关红外光谱(2DCOS-IR)分别筛选出3400-900cm-1的18个自相关峰。功能组的变化是味道特征的主要贡献者。谷氨酸（Glu）的TAV，鸟嘌呤（GMP），和嗜酸性粒细胞（IMP）大于1，对味觉谱有显著影响。VD的等效鲜味值最高，其次是VFD，HAD,和MD。该研究可为工业规模生产南美白对虾干产品提供理论指导。
