Study on the Function of Pepper Essential Oil in Endowing Flavor of Pepper-Salt Baked Shrimp

To study the effect of Chinese prickly ash essential oil on the flavor of salt-baked shrimp, headspace solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) in combination with sensory evaluation and relative odor activity values (ROAV) were used for analysis. The results showed that both Chinese prickly ash powder and Chinese prickly ash essential oil could significantly stimulate the attractive pepper flavor of salt-baked shrimp and reduce their fishy flavor as well as had no significant effect on the background odor of salt-baked shrimp. Compared with the control group (no Chinese prickly ash powder and Chinese prickly ash essential oil), the volatile substances in salt-baked shrimp were enriched after the addition of Chinese prickly ash powder and Chinese prickly ash essential oil. A total of 30 volatile compounds were identified in the control group, with the key ones including heptanal, capraldehyde, nonanal, octanal, benzaldehyde, hexanal, linalool, 1-octen-3-ol, and D-limone