Abstract: The volatile compounds of shrimp flavorings prepared from shrimp offal hydrolate,L-arginine,L-alanine,reducing sugars and thiamin via heat reaction were isolated by solid-phase microextracfion(SPME).The extracts were analyzed by gas chromatography/mass spectrometry(GC-MS).Sixty-one kinds of volatile compounds were identified.Some important shrimp flavor compounds such as dimethyl disulfide,pyrazine,3-methyl thiazole,2,5-dimethyl pyrazine,2,6-dimethyl pyrazine,2,3- dimethyl pyrazine,trimethyl pyrazine,dimethyl disulfide,methyl pyrazine,benzeneacetaldehyde,4-methyl-5-thiazole ethanol, 2-furan methanol,etc.are identified in shrimp flavorings.

Key words: shrimp flavoring, SPME, heat reaction, volatile compound