A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.

Jiahui Shi, Weixi Yang, Huangqing Yang, Yifei Li, Kangli Guo, Wenlu Li, Yanbo Wang, Yuxiang Gu

Abstract read

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Jiahui ShiSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Weixi YangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Huangqing YangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Yifei LiSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Kangli GuoSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Wenlu LiSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Yanbo WangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0003-3428-4585

Yuxiang GuSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Funding

Beijing Technology and Business University RFYS2025

6 · The paper itself

Abstract

Stir-frying is an important process for terminating fermentation and improving the flavor of sour shrimp paste. This study investigated the flavor characteristics, volatile profiles, and post-storage microbial community of stir-fried sour shrimp paste. Sensory evaluation demonstrated that it exhibits a well-balanced flavor profile, characterized by fruity, soy sauce, spicy, and salty notes. Based on HS-SPME-GC-MS analysis, a total of 68 volatile compounds were identified, of which 26 made notable contributions to the aroma. Among them, esters were the most diverse group, with ethyl butyrate, ethyl acetate, and ethyl 2-methylbutyrate serving as the main contributors to the fruity aroma. Acids such as butanoic acid, acetic acid, and 2-methylbutanoic acid far exceeded their thresholds, linking to sour and spicy notes. Microbial community analysis revealed that low-abundance fermentative bacteria, such as

Indexed as

aroma compoundsbacterial and fungal diversityhigh-throughput sequencingHS-SPME-GC-MSquantitative descriptive analysistraditional fermented food

Identifiers

PMID42450456

DOI10.3390/foods15132338

PMCPMC13361481

What Socratic holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.