Investigations on Key Aroma Compounds in Colla Corii Asini by GC-MS/GC-O Combined with Chemometrics
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Abstract:
Using GC-MS and a pulsed flame photometric detector (PFPD), 65 aroma compounds were identified and quantified in Colla Corii Asini (CCA) samples. The main volatile components of the CCAs were aldehydes, pyrazines, ketones, and sulfur compounds. Using GC-O and aroma extract dilution analysis (AEDA), 23 aroma-active compounds were detected. Based on the flavor dilution (FD) factor, the most powerful aroma-active compounds identified in the extracts were S-methyl thioacetate (sulfurous/burnt), 2,6-dimethylpyrazine (roasted nut), and 2-ethyl-3,6-dimethylpyrazine (roast). Principal components analysis (PCA) and correlation analysis were performed on the 23 aroma-active compounds. The principal components scores demonstrated significantly different patterns for five CCAs. Moreover, correlation coefficients (Pearson's r) among the five CCAs were very low and the largest correlation coefficient was 0.5285 obtained between Dong-E and Zhangjiachuan CCAs. It was concluded that GC-MS/GC-O can provide an effective and reliable tool for the analysis and characterization of the aroma components in CCA. Although it is rarely considered, aroma was demonstrated to be an important aspect of CCA quality. Chemometric analysis of the patterns of the 23 aroma-active compounds showed potential for quality evaluation and identification of CCAs from different habitats.
