Analysis of the Characteristic Volatile Flavor Components of Preserved Lao-Xiang-Huang of Chaozhou
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Abstract:
In this study, the volatile flavor components of different brands of preserved Lao-Xiang-Huang from the Chaoshan area were analyzed based on gas chromatography-ion mobility spectrometry GC-IMS. A total of 9 types and 70 species were detected, including 8 esters (6%~12%), 14 aldehydes (10%~14%), 12 alcohols (13%~17%), 3 ketones (3%~5%), 23 terpenoids (49%~72%), 6 acids (1%~2%), 3 furans (2%~3%), 1 thiazole (0.4%~0.5%) and 1 pyrazine (0.6%~0.6%). Through the calculation and analysis of relative activity value (ROAV), the key volatile flavor contributors of (ROAV>1) were obtained, including geraniol, citronellol, linalool, 1,8-cineole-M, 1,8-cineole-D, myrcene-M, methional, 3-methylbutanal, 3-methylbutanol, propanal, methyl 2-methylbutanoate, 1-phenylethanol and nonanal. Among them, methional contributed the most to the flavor of the preserved Lao-Xiang-Huang. Principal component analysis (PCA) can effectively distinguish the samples of different brands. Partial least squares discriminant analysis (PLS-DA) combined with one-way ANOVA was used to screen 15 marker volatile compounds (VIP>1). GC-IMS can distinguish different brands of preserved Lao-Xiang-Huang, and allow rapid analysis of the differences in volatile compounds, thereby providing a reference for qualitative and quantitative research on the characteristic flavor components of preserved Lao-Xiang-Huang.
