... Studies have reported that pyrazines (2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,6-dimethylpyrazine, and 2-ethyl-5methylpyrazine), benzaldehyde, trimethylamine, 1-octen-3-ol, and 2pentylfuran were the key aroma compounds in dried shrimp products (Hu, Wang, Liu, Cao, & Xue, 2021;Okabe, Inoue, Kanda, & Katsumata, 2019;. Pyrazines were Maillard reaction products, and 1-octen-3-ol and 2-pentylfuran may be derived from thermal degradation of lipids, as well as benzaldehyde may be generated by Maillard reaction or thermal degradation of lipids, and trimethylamine was originated from the degradation of nitrogen-containing compounds, but the Maillard reaction and lipid thermal degradation were not independent of each other, and they could interact in the same reaction system (Neethling, Hoffman, & Muller, 2016;Whitfield, & Mottram, 1992;. However, it is not known which key flavor precursors can be converted into these key aroma compounds in dried shrimp, which has an important impact on accurately improving the quality of dried shrimp. ...