Abstract: This study was an attempt to investigate the effect of ultra-high pressure (UHP) treatment on the flavor compounds of shrimp. Solenocera melantho was subjected to UHP treatments at 100, 200, and 300 MPa held for 3 and 5 min at room temperature, respectively. The contents of ATP-related compounds and free amino acid contents in shrimp samples were determined and the freshness indicator K value and equivalent umami concentration (EUC), the concentration of?monosodium glutamate (MSG) equivalent to the umami intensity given?by?the?mixture?of?MSG-like amino acids?and the flavor?50-nucleotides, were calculated. Meanwhile, the volatile compounds were detected by an electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the concentration of AMP increased after UHP treatments and 5 min holding treatment obviously improved the content of umami amino acids compared with the control group. UHP treatment at 200 MPa held for 3 and 5 min resulted in higher EUC values of 13.04 and 13.81 g MSG/100 g, respectively. The results of electronic nose showed an obvious difference between the control and 300 MPa treatment groups rather than comparison with 100 and 200 MPa treatments. As the primary key flavor component, 1-octen-3-ol was retained after 100–300 MPa treatments. GC-MS analysis demonstrated that the key odor components were 1-octen-3-ol, 2-nonanone and linalool for all control and treatment groups. Taking into consideration changes in non-volatile and volatile flavor compounds, treatment at 200 MPa for 5 min could better remain the flavor of Solenocera melantho.

Key words: Solenocera melantho, ultra-high pressure, taste compounds, flavor compounds