Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 264 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027969

Aroma analysis of different commercial peony seed oil by electronic nose and GC-MS

  • YAN Jian ,
  • LAN Tian ,
  • WANG Jiaqi ,
  • BAO Shihan ,
  • WANG Yue ,
  • SUN Xiangyu ,
  • MA Tingting
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  • 1(Shigejie Zhihua Biotechnology Co.Ltd.,Changzhi 046299,China)
    2(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
    3(College of Enology,Northwest A & F University,Yangling 712100,China)

Received date: 2021-05-07

  Revised date: 2021-06-08

  Online published: 2021-11-04

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Abstract

To understand the dissimilarity of aroma characteristics and aroma substances of commercial peony seed oil, 10 peony seed oil with high sales in the market were selected as the research object in this study, and the aroma was analyzed by using electronic nose and gas chromatography-mass spectrometer(GC-MS). The results showed that there were significant differences in the aroma characteristics and aroma substances of the commercial peony seed oil. The volatile components in different peony seed oil products had roughly the same sensitivity as electronic nose sensors, but the response values were different. Combining with linear discriminant analysis(LDA), this method could quickly distinguish the overall aroma characteristics of different peony seed oil products. Based on GC-MS, 133 volatile compounds were detected in 10 commercial peony seed oil products. Their components and ratios in the samples were different which formed the unique aroma of each peony seed oil product. The relative odor activity value(ROAV)was used to analyze the 3 key flavor compounds and 5 modified flavor compounds which were the main substances that contributed to differences in the aroma of samples. Based on the PCA, different peony seed oil products could be roughly distinguished. This study provides a reference for the follow-up study of the flavor compounds of peony seed oil, the control and optimization of its aroma quality.

Key words： peony seed oil; aroma; key aroma compounds; electronic nose; gas chromatography-mass spectrometry

Cite this article

YAN Jian , LAN Tian , WANG Jiaqi , BAO Shihan , WANG Yue , SUN Xiangyu , MA Tingting . Aroma analysis of different commercial peony seed oil by electronic nose and GC-MS[J]. Food and Fermentation Industries, 2021 , 47(19) : 264 -270 . DOI: 10.13995/j.cnki.11-1802/ts.027969

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