Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures

This study aimed to investigate taste substances of shrimp heads stored at 20 °C, 4 °C, −3 °C, and − 18 °C, and the correlation between taste substances and 25 key volatile substances. Notably, samples stored at 20 °C showed significant changes in bitter amino acids and hypoxanthine, and quickly deteriorated. Samples stored at 4 °C for 14 d or − 3 °C for 30 d facilitated the development of umami amino acids, sweet amino acids, and IMP. Furthermore, samples stored at −18 °C for 30 d demonstrated no significant changes in taste profile. Changes in taste substances through quantitative analysis were consistent with changes in taste profile through e-tongue analysis. Based on the results of O2PLS (VIP > 1), Cys, Arg, Glu, Ser, Val, Ala, Ile, ADP, and IMP were correlated with 25 key volatile substances. This study provides fundamental data for the storage, transportation, and value-added utilization of shrimp heads.