. 2022 Dec 1;9:1022590. doi: 10.3389/fnut.2022.1022590

TABLE 3.

Types and peak areas of volatile flavor compounds in fried crayfish shrimp meat.

Group	Volatile flavor compounds (Peak volume)

	Aldehydes	Ketones	Alcohols	Ester	Pyrazines	Others	Total
CK	5496.75 ± 821.66^e	1546.49 ± 58.14^c	3466.02 ± 394.49^e	629.29 ± 44.68^g	100.71 ± 21.34^f	52.07 ± 15.79^d	11291.32 ± 1273.54^d
DF-160	18048.29 ± 286.80^cd	3322.79 ± 406.39^ab	8821.25 ± 20.43^a	3465.77 ± 227.21^a	138.86 ± 19.76^e	109.57 ± 10.68^c	33906.52 ± 765.19^b
DF-170	20269.01 ± 809.49^bc	3809.61 ± 210.49^ab	8021.44 ± 210.53^b	2512.76 ± 159.17^c	189.65 ± 25.14^d	140.54 ± 4.75^b	34943.00 ± 1245.11^ab
DF-180	20417.28 ± 799.82^b	3778.44 ± 358.69^ab	7456.99 ± 233.03^c	2309.09 ± 49.43^d	410.73 ± 22.77^b	145.45 ± 12.86^b	34517.98 ± 869.06^b
DF-190	22201.41 ± 376.47^a	4277.52 ± 256.85^a	6676.62 ± 130.39^d	2791.46 ± 46.86^b	596.59 ± 14.92^a	170.52 ± 3.73^a	36714.12 ± 444.52^a
AF-160	19123.21 ± 790.03^cd	3502.92 ± 185.13^ab	2506.86 ± 28.23^fg	954.12 ± 22.54^f	148.12 ± 2.44^e	114.82 ± 11.59^c	26350.05 ± 932.18^c
AF-170	19866.67 ± 437.90^bc	3956.14 ± 331.90^ab	2539.78 ± 165.08^f	1030.52 ± 30.99^ef	196.38 ± 13.33^d	119.61 ± 20.72^c	27709.11 ± 326.03^c
AF-180	20012.88 ± 554.68^bc	3074.23 ± 500.60^b	2175.09 ± 81.31^g	1102.97 ± 25.63^ef	244.71 ± 15.56^c	106.08 ± 5.70^c	26715.95 ± 992.71^c
AF-190	20709.24 ± 765.51^b	3464.52 ± 1217.99^ab	2269.30 ± 68.82^fg	1162.58 ± 77.66^e	410.42 ± 11.61^b	117.10 ± 12.01^c	28133.16 ± 1928.08^c

Values carrying different letters at the same time indicate statistically significant differences according to Duncan’s multiple range test (p < 0.05). DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.