Food and Fermentation Industries >

2024 , Vol. 50 >Issue 8: 242 - 252

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036446

Analysis of volatile flavor characteristics of seasoned crayfish based on electronic nose and solvent-assisted flavor evaporation-gas chromatography-mass spectrometry

  • ZHANG Quan ,
  • LI Jinlin ,
  • HU Mingming ,
  • PENG Bin ,
  • ZHONG Bizhen ,
  • TU Zongcai
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  • 1(College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    3(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-06-12

  Revised date: 2023-08-08

  Online published: 2024-06-11

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Abstract

To investigate the differences in flavor characteristics of seasoned crayfish, the volatile flavor components of commercially available seasoned crayfish were analyzed by using electronic nose and solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS).Results showed that the electronic nose could better distinguish the flavor of the seasoned crayfish samples, and W1W (sensitive to inorganic sulfides), W1S (sensitive to methane), and W2W (sensitive to aromatic components and organic sulfides) were the main sensors to distinguish the seasoned crayfish flavor.A total of 127 volatile flavor substances were identified in 8 seasoned crayfish samples, 15 key flavor substances, and 10 modified flavor substances were identified by the relative odor activity value (ROAV).The main key flavor substances of spicy crayfish were linalool, cineole, eugenol, and D-limonene, the main key flavor substances of thirteen-fragrant crayfish were eugenol, linalool, cineole, nonanal, and β-pinene, and the main key flavor substances of garlic crayfish were 2,4-di-tert-butylphenol, L-caryophyllene, nonanal, phenylacetaldehyde, tiglic aldehyde, and diallyl sulfide.The results of this study can provide a theoretical reference for flavor unification, product development, and production of seasoned crayfish.

Key words： crayfish; electronic nose; solvent-assisted flavor evaporation-gas chromatography-mass spectrometry; volatile flavor substances; relative odor activity values

Cite this article

ZHANG Quan , LI Jinlin , HU Mingming , PENG Bin , ZHONG Bizhen , TU Zongcai . Analysis of volatile flavor characteristics of seasoned crayfish based on electronic nose and solvent-assisted flavor evaporation-gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2024 , 50(8) : 242 -252 . DOI: 10.13995/j.cnki.11-1802/ts.036446

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