Description

The flavor of seafood like shrimp flavor is hard to synthesize and it is almost necessary to produce from natural products. Many methods have been reported for isolation of flavor active components and utilization of shrimp wastes. One of the best methods of using shrimp wastes would be its conversion into “value added” products by extracting flavor active components from the waste and using them as useful marketable products. The AICRP on PHT, Kolkata centre attempted a study on shrimp flavor extraction and value addition. During the study, the procedure for extraction of shrimp flavor was standardized using shrimp head.