Food and Fermentation Industries >

2020 , Vol. 46 >Issue 14: 234 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023221

Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS

  • YANG Jinjun ,
  • HU Jinxiang ,
  • WANG Lin ,
  • QIAO Mingfeng ,
  • HE Lian ,
  • WU Huachang ,
  • DENG Jing ,
  • YI Yuwen
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  • 1(Cooking and Food Experiment Management Center, Sichuan Tourism University, Chengdu 610100, China)
    2(College of Culinary, Sichuan Tourism University, Chengdu 610100, China)
    3(Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)
    4(College of Food Science,Sichuan Tourism University, Chengdu 610100, China)

Received date: 2019-12-29

  Online published: 2020-08-17

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Abstract

Different red sour soups were classified by volatile flavor substances. In the experiment, electronic nose, headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometer(GC-MS) were used to analyze the characteristic volatile flavor substances of red sour soups of four brands (Guan Xiangyuan A; Yumeng B; Lianghuanzhai C; Liu Huzi D) combined with radar map and principal component analysis. The results showed that the electronic nose radar map could divide the samples into two categories (A, C and B, D). GC-MS analysis identified 141 volatile substances in 8 categories, including alcohols, phenols, aldehydes, acids, ketones, alkenes, esters and thioethers. The main volatile substances of A and C were alcohols, acids and esters; B and D were alcohols, aldehydes and thioethers. Based on principal component analysis and comprehensive score, the quality evaluation model of volatile substances was established, and the results showed that A and C were similar, and B and D were similar, which were mutually confirmed with the electronic nose analysis results. The results provide reference for the flavor evaluation of red sour soup.

Key words： electronic nose; gas chromatography-mass spectrometer; principal component analysis; red sour soup; volatile flavor substances

Cite this article

YANG Jinjun , HU Jinxiang , WANG Lin , QIAO Mingfeng , HE Lian , WU Huachang , DENG Jing , YI Yuwen . Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS[J]. Food and Fermentation Industries, 2020 , 46(14) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.023221

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