白蝦 (Litopenaeus vannamei) 味道鮮甜風味獨特，因此受到消費者的喜愛，為全世界養殖產量最高的蝦類。在臺灣，白蝦為多數消費者品嘗海鮮的首選，在強大的市場競爭力下，各式不同養殖法的白蝦如雨後的春筍一般興起，然而至今尚未有研究針對不同養殖法的風味差異進行分析，因此本研究透過同時蒸餾萃取法(Simultaneous Distillation Extraction, SDE)、頂空固相微萃取法 (Solid Phase Microextraction, SPME)、溶劑輔助風味萃取 (Solvent assisted flavor evaporation, SAFE)三種萃取方式結合氣相層析質譜儀及氣相層析嗅聞法探討白蝦關鍵氣味，並定量分析關鍵風味因子，包含游離胺基酸、核苷酸、色澤、質地。最後再將儀器分析數據與嗜好性品評數據進行偏最小平方回歸分析(Partial Least Squares Regression, PLSR) 找出影響白蝦喜好度的風味因子，並同步納入養殖參數探討養殖法與關鍵風味因子的相關性。以最受到消費者喜愛的樣品S9分析白蝦氣味，白蝦中高度貢獻氣味化合物為帶有香米氣味的2-Acetyl-1-pyrroline與帶有烹煮馬鈴薯氣味的Methional及帶有青草味的(Z)-4-Decenal，有助於形成白蝦風味，對整體味覺會產生影響的因子則包含帶有甜味的Glycine、Alanine、Proline及帶有鮮味的Glutamic acid、AMP、GMP、IMP。將4個國產樣品及兩個進口樣品進行嗜好性感官品評，最受到喜愛的樣品為S9，與喜好度相關的風味指標則為Alanine,、Glycine、Glutamic acid、IMP、2-Acetyl-1-pyrroline、β-Damascenone。將儀器分析數據與養殖數據以PLSR分析，取5個產地養殖水進行分析後可以發現當水中的NH3/NH4+、S5、NO3-含量上升時，白蝦體內的Alanine、Glycine、GMP、Taurine、β-Damascenone含量會增加，以7間養殖場之飼料進行分析，當飼料中有較高比例的亞麻油酸以及硬脂酸時Valine、Leucine、Tryptophan、Methionine、cis-11-Hexadecenal、Hexadecanal會增加，若飼料中有較高比例的EPA (20:5 n3)、DHA (22:6 n3) ，則會使Glycine、Taurine、總甜味游離胺基酸、咀嚼性、β-Damascenone、Decanoic acid的含量上升。其餘飼養指標則納入10間國產樣品，則可以看出單養模式下會有較高比例的游離胺基酸而混養條件下則會有較豐富的揮發性化合物組成。

White shrimp (Litopenaeus vannamei) is a highly popular and widely cultivated species in world aquaculture. In Taiwan, white shrimp is farmed by different aquaculture methods due to the local environments or farmers’ inherited techniques. As of now, there hasn't been specific research conducted on the flavor differences of white shrimp based on different farming methods. Therefore, this study applied gas chromatography mass spectrometry - olfactometry (GC-O) and three extraction methods sush as simultaneous distillation extraction (SDE), headspace solid phase microextraction (SPME), and solvent assisted flavor evaporation (SAFE) to explore the characteristic aroma of white shrimp. In addition, free amino acids, nucleotides, color, and texture were measured simultaneously. The instrumental analysis data and the sensory preference evaluation data of boiled white shrimp were subjected to partial least squares regression (PLSR) analysis to find out the key flavor factors that affected the comsumer preference. In the other hand, the farming parameters were investigated and correlated to the white shrimp flavor analized in the study to understand the relationship among farming parameters and the resulting flavor factors. The results showed that the odor active compounds in white shrimp were 2-Acetyl-1-pyrroline (fragrant rice odor), Methional (cooked potato odor) and (Z)-4-Decenal (grassy), which significantly contributed to the formation of distinctive white shrimp flavor. The flavor factors that impact the overall taste of white shrimp included glycine, alanine, proline, glutamic acid, AMP, GMP, and IMP. The findings from sensory preference evaluation analysis four domestic samples and two imported samples revealed that the most favored sample is S9. The flavor indicators associated with preference are Alanine, Glycine, Glutamic acid, IMP, 2-Acetyl-1-pyrroline, and β-Damascenone. PLSR correlated the instrumental analysis data and farming (breeding) data which showed that in five of the aquaculture farms reveled that the NH3/NH4+, S5, NO3 contents were proportional to the contents of alanine, glycine, GMP, taurine, and β-damascenone in the white shrimp. Analyzing the feed from seven aquaculture farms.When there was a higher proportion of linoleic acid and stearic acid in the feed, the contents of valine, leucine, tryptophan, methionine, cis-11-hexadecenal, and hexadecanal were increased, while a higher proportion of EPA (20:5 n3) and DHA (22:6 n3) in feed, the contents of glycine, taurine, total sweet free amino acids, chewiness, β-damascenone, and decanoic acid were increased. Besides, it also found that monoculture resulted in obtained higher proportion of free amino acid contents, which polyculture mode obtained a richer volatile compound composition.

謝誌 1
摘要 I
Abstract II
目次 IV
圖次 VIII
表次 IX
附錄 X
詞彙或特別符號說明 XII
壹、 前言 1
貳、 文獻回顧 3
1. 白蝦 (Litopenaeus vannamei) 3
1.1. 白蝦簡介 3
1.2. 臺灣白蝦養殖銷售現況 3
1.3. 國際白蝦養殖銷售現況 4
1.4. 臺灣白蝦不同養殖法特色 5
2. 白蝦風味特徵 6
2.1. 生蝦 6
2.2. 烹煮蝦 (Boiled shrimp) 6
2.3. 氣味活性物質分析 6
3. 白蝦味覺活性物質分析 11
3.1. 游離胺基酸 11
3.2. 其他 13
4. 感官品評 13
5. 白蝦養殖因子對於養殖成效與風味的影響 14
5.1. 蝦苗 14
5.2. 鹽度與水中微量離子 15
5.3. 飼料組成 16
5.4. 水中營養鹽及其他重要監測參數 17
5.5. BFT (Biofloc technology) 18
6. 統計法 19
6.1. PCA (Principal component analysis) 19
6.2. PLSR (Partial Least Squares Regression) 19
6.3. CA (cluster analysis) 19
參、 研究目的 21
肆、 研究方法與材料 22
1. 實驗架構 22
2. 研究材料 23
2.1. 樣品 23
2.2. 實驗藥品與標準品 24
3. 揮發性化合物分析 26
3.1. 揮發性成分萃取 27
4. 飼料胺基酸組成與白蝦體內游離胺基酸含量分析 32
4.1. 飼料內胺基酸組成分析前處理 32
4.2. 白蝦體內游離胺基酸含量分析 32
4.3. 儀器分析條件 33
5. 核苷酸含量分析 34
5.1. 核苷酸分析之前處理 34
5.2. 核苷酸儀器分析條件 34
6. 質地分析 35
7. 色澤分析 36
8. 飼料脂肪酸分析 36
8.1. 飼料脂肪酸分析前處理 36
8.2. 脂肪酸分析條件 37
9. 感官品評分析 39
10. 養殖條件蒐集 39
11. 統計分析 39
伍、 結果與討論 40
1. 品評試驗 40
2. 揮發性化合物 41
2.1. 以同時蒸餾萃取法取樣分析 41
2.2. 頂空固相微萃取 (SPME) 萃取溫度與吸附時間最適化 45
2.3. 氣味活性物質分析 47
3. 胺基酸 54
3.1. 胺基酸分析方法之建立 54
3.2. 生蝦肉樣品游離胺基酸 59
3.3. 熟蝦肉樣品游離胺基酸 61
3.4. 生蝦肉及熟蝦肉體內游離胺基酸含量比較 65
4. 呈味核苷酸 68
5. 質地 69
6. 色澤 70
7. 風味指標 (綜整儀器分析數據與品評數據) 72
8. 養殖參數與白蝦風味之關聯性統計分析 73
8.1. 水質 74
8.2. 飼料脂肪酸組成 75
8.3. 其餘養殖參數與白蝦風味之關聯性 79
陸、 結論 82
柒、 參考文獻 84
捌、 附錄 99

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