Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs

Comparing samples prepared according to a two-level fractional-factorial design, parts of prawns and pH were selected as essential factors for generating boiled prawn aroma. Aroma characteristics in samples prepared based on a three-level full-factorial design for pH (2, 7, and 12) and parts (shell: S. meat: M. and meat with shell: W) were quantitatively described using 10 attributes. Sweet, cooked fish, roasted shrimp and boiled prawn scores were higher in M and W samples at pH 7, but sewage scores were higher in all S samples. Response surfaces in statistically significant models obtained for seven attributes clearly visualized how parts and pH influenced them. Partial least squares regression models composed of selected influential peaks for seven attributes were highly predictable. (C) 2001 Elsevier Science Ltd. All rights reserved.