Abstract:The volatile components of five kinds of lotus seed paste fillings were studied using HS-SPME-GC-MS/MS. A total of 29 volatile components were detected, including 2 alcohols (7.07%~9.72%), 7 aldehydes (18.38%~36.45%), 6 esters (9.97%~23.88%), 4 pyrazines (19.07%~29.38%), 3 alkanes (1.31%~5.29%), 2 furans (1.53%~4.88%), 2 ketones (2.78%~3.62%), 1 terpene (0%~10.82%), 1 thiophene (0.04%~0.31%), and 1 compound belonging to another class (11.11%~16.21%). Through PLS-DA modelling and analysis of variance, the main differential substances of different lotus seed paste fillings were furfural, E,E-2,4-decadienal, (±)-3-carene-2,5-dione, benzaldehyde, n-nonaldehyde, 2,6-dimethylpyrazine, 3-methylbenzaldehyde, and tetradecane. According to the relative odor activity value, the main volatile flavor compounds were identified as E,E-2,4-decadienal, ethyl octanoate, 2-acetylthiophene, n-nonaldehyde, hexanal, phenylethyl acetate, and phenyl ethanol in order of degree of contribution. Results of the analysis of the main differential volatile components and flavor contribution degree of different lotus seed paste fillings showed that the flavor of fillings were mainly influenced by the relative levels of E,E-2,4-decadienal, n-nonaldehyde, and benzaldehyde. The results of this study revealed the flavor profile of lotus seed paste fillings and provides a theoretical basis for its quality evaluation and standardized production.
