Variation in Taste Constituents of Anchovy (Engraulis encrasicholus) during Microwave Drying

The effect of microwave drying on the taste compounds in anchovy was investigated. The characteristic taste compounds of dried anchovy were identified by analysis of free amino acids, nucleotides, organic acids and electronic tongue analysis. The results showed that the overall flavor of anchovy dried in a microwave oven for 4 (MD4), 6 (MD6) and 8 min (MD8) increased compared to the undried control group. The total free amino acid contents of the undried, MD4, MD6 and MD8 samples were 820.28, 908.33, 985.98, and 858.72 mg/100 g, respectively, and the contents of umami and sweet amino acids of the MD4, MD6 and MD8 samples ranged from 77.49 to 79.64 mg/100 g and from 337.23 to 384.09 mg/100 g, respectively. The content of organic acids increased by 4.98–14.09 times with the increase in drying time. There was a high correlation between organic acids and sweet and salty taste. In conclusion, microwave drying increased the content of characteristic flavor compounds, contributing to the overall taste profile of dried anchovy.