Electronic nose analysis about odour change of thermal-reaction shrimp flavorings prepared at different reaction conditions

The shrimp flavorings were prepared by Maillard reaction using hydrolysate product of shrimp as raw materials.Odour profiles of shrimp flavorings were detected by the electronic nose, then response values of PEN3 sensors were analyzed by Loadings analysis, principal component analysis (PCA) and linear discrimination analysis (LDA) .Effect of reaction time and temperature on the odour of shrimp flavorings was investigated.Results showed that sensors 7, 9 and 2 played important roles in identifying shrimp flavorings.The odour changing trend of shrimp flavorings prepared at different conditions were presented by linear discrimination analysis (LDA) which accomplished better discrimination.