en Fish processing Fish processing پژوهشي Orginal research papers <p>Chemical compositions, volatile compounds and sensory property of <em>Kapi </em>produced from two shrimp species, <em>Acetes vulgaris</em> and <em>Macrobrachium lanchesteri</em>, were comparatively determined. <em>Kapi </em>produced from <em>M. lanchesteri</em> (KM) had the higher protein content but lower fat content, compared with that from <em>A. vulgaris </em>(KA) (<em>p</em> < 0.05). However, KA showed higher browning intensity (A₄₂₀) and fluorescence intensity than KM, indicating browner and more yellowish color of the former. Both KA and KM contained varying volatile compounds, but N-containing compounds were predominant. Based on principal component analysis (PCA) of KA, KM and commercial <em>Kapi</em>, the intensity of N-containing compounds correlated well with sensory property. KA generally contained higher N-containing compounds and had higher flavor and overall likeness scores, compared with KM. Thus, <em>A. vulgaris </em>could serve as a potential alternative raw material for <em>Kapi </em>production.&nbsp;&nbsp;Chemical compositions, volatile compounds and sensory property of <em>Kapi </em>produced from two shrimp species, <em>Acetes vulgaris</em> and <em>Macrobrachium lanchesteri</em>, were comparatively determined. Relationships between the volatiles and sensory scores of the samples, compared with commercial <em>Kapi</em> samples, were also investigated using principal component analysis (PCA).<em> Kapi </em>produced from <em>M. lanchesteri</em> (KM) had the higher protein content but lower fat content, compared with that from <em>A. vulgaris </em>(KA) (<em>p</em> < 0.05). However, KA showed higher browning intensity (A₄₂₀) and fluorescence intensity than KM, indicating browner and more yellowish color of the former. Both KA and KM contained varying volatile compounds, but N-containing compounds were predominant. Based on PCA of KA, KM and commercial <em>Kapi</em>, the intensity of N-containing compounds correlated well with sensory property. KA generally contained higher N-containing compounds and had higher flavor and overall likeness scores, compared with KM. Thus, <em>A. vulgaris </em>could serve as a potential alternative raw material for <em>Kapi </em>production.</p> Acetes vulgaris, Macrobrachium lanchesteri, Kapi, Volatile compounds, Sensory properties 1101 1114 http://jifro.ir/browse.php?a_code=A-10-2466-1&slc_lang=en&sid=1 J Pongsetkul powder_owen@hotmail.com 100319475328460031104 100319475328460031104 No Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112 S Benjakul sootatwat.b@psu.ac.th 100319475328460031105 100319475328460031105 Yes Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112 P Sumpavapol punnanee.s@psu.ac.th 100319475328460031106 100319475328460031106 No Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112 K Vongkamjan kitiya.v@psu.ac.th 100319475328460031107 100319475328460031107 No Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112 K Osako osako@kaiyodai.ac.jp 100319475328460031108 100319475328460031108 No Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 5-7 Konan 4, Minato-ku, Tokyo 108-8477, Japan