ABSTRACT Vacuum freeze‐drying (VFD) effectively preserves the texture of Litopenaeus vannamei but often results in a bland flavor profile. To address this, this study investigated a Post‐Vacuum‐Freeze‐Drying Heat Treatment (HAFD) strategy, profiling flavor evolution via E‐Tongue, E‐Nose, and GC‐MS. Results demonstrated that HAFD optimized biochemical palatability; total free amino acids increased by ~12%, and the equivalent umami concentration (EUC) peaked at 51.41 g MSG/100 g, driven by synergistic interactions between nucleotides and amino acids. Volatile analysis revealed that 150°C treatments triggered significant Maillard reactions, causing an explosive generation of nitrogen‐containing heterocycles. Notably, 2,3,5‐trimethylpyrazine surged from 0.76 to 52.15 ng/g, imparting critical “roasted” attributes while retaining fresh seafood notes like 1‐octen‐3‐ol. Conclusively, baking at 150°C for 2–5 min is identified as the optimal parameter to balance premium texture with superior, appetizing flavor. This finding provides a theoretical basis and technical guidance for developing high‐value, ready‐to‐eat shrimp products that combine the textural benefits of freeze‐drying with the appetizing aroma of roasting.
Guo et al. (Sun,) studied this question.