Abstract: In order to confirm the key taste components of Trachypenaeus curvirostris, the flavor characteristics of free amino acids, inorganic ions, quaternary ammonium compond, saccharides, organic acids, nucleotides, glutathione and so on in the shrimp heated before and after were determined by using high performance liquid chromatography, atomic absorption spectrometry, high performance liquid chromatography-mass spectrometry, electronic tongue and flavor recombination methods based on sensomics. The results showed that the free amino acid content of shrimp was significantly changed after heating treatments, the total amount increased from 1165.94 mg/100 g to 1396.64 mg/100 g, increased by 19.79%. The contents of Gly, Arg, Pro, Ser and Tau were significantly increased, and the contents of Na+ and Cl- were abundant. Betaine, trimethylamine-N-oxide and nucleotide and its derivative were higher than those heating treatments before. In addition, the TAV values of glutamic acid, glycine, Na+, Cl-, lactic acid and 5'-IMP were greater than 1, indicating that they may be an active compound to affect the taste of Trachypenaeus curvirostris. The results of the recombination experiment showed that the flavor profile of the recombination model was similar to that of the natural extract. The key taste active compounds were glutamic acid, glycine, alanine, tyrosine, arginine, 5'-IMP, 5'-GMP, Na+, K+, Cl-, betaine and trimethylamine-N-oxide. In this study, the key taste components of water extract of Trachypenaeus curvirostris were analyzed based on sensomics, which laid a theoretical foundation for the processing of shrimp.

Key words: shrimp, heat treatments, taste components, molecular senses, taste recombination