Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah
Abstract
Shrimps are a widely cultivated species among crustaceans worldwide due to their nutritional profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining consumer demand, so there is a need to understand the flavor chemistry of shrimp meat. Further, the processing and macromolecules of shrimp meat play a significant role in flavor generation and suggest a focus on their research. However, shrimp processing generates a large amount of solid and liquid waste, creating disposal problems and environmental hazards. To overcome this, utilizing these waste products, a rich source of valuable flavor compounds is necessary. This review comprehensively discusses the nutritional aspects, flavor profile, and role of macromolecules in the flavor generation of shrimp meat. Besides, recent trends in analyzing the aroma profile of shrimp and the benefits of shrimp by-products as a source of flavor compounds have been addressed. The delicious flavor of shrimp meat is due to its volatile and nonvolatile flavor compounds. Proteins play a major role in the textural and flavor adsorption properties of shrimp meat-based products. Green extraction technologies, especially ultrasonication, are recommended for valorizing shrimp by-products as a source of flavor compounds, which have enormous applications in the food and flavor industries.