本文以虾头虾壳酿制虾油，采用感官评定、氨态氮（AAN）、挥挥发性盐基氮（TVBN）、5`-羟甲基糠醛（5`-HMF）、游离氨基酸、挥发性气体成分等指标，研究了酿制过程中温度对虾油风味成分形成的影响，结果表明：温度对风味物质的形成有显著影响，35~45 ℃为较为合适的酿制温度，在此温度范围内酿制的虾油其游离氨基酸总量、风味等均优于其他温度下酿制的虾油。且35 ℃下酿制产生更多的游离氨基酸（17.1074 mg/g），较多的醇类（占挥发性成分的4.63%）和吡嗪类（占挥发性成分的20.09%）以及较少的一氢吲哚（占挥发性成分的43.66%）；而45 ℃下酿制上述成分分别为16.1434 mg/g，1.79%，10.21%和67.79%。

In this paper, shrimp waste was used to ferment shrimp sauce. AAN, TVBN and 5`-HMF, free amino acids and volatile flavor components in combination with sensory evaluation were adopted to study the influence of different temperatures on the formation of flavor ingredients in the fermentation. Results showed that temperature greatly influenced the formation of flavour ingredients.. Within the most suitable temperature range of 35~45 ℃, both the content of free amino acids and the flavour of shrimp sauce were higher than those at other temperature. Moreover, higher contents of free amino acids (17.1074 mg/g), alcohols (accounting for 4.63% of total volatile ingredients), pyrazines (accounting for 20.09% of total volatile ingredients) and less content of 1-hydrogen indole (accounting for 43.66% of total volatile ingredients) were produced at 35 ℃, compared with those above-mentioned index of the shrimp souce fermented at 45 ℃ (16.1434 mg/g, 1.79%, 10.21% and 67.79% respectively).

广东省海洋与渔业局海洋渔业科技推广专项(A201005I03)