Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology
To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar charts, principal component analysis, odor ac...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010239 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846140011644190720 |
|---|---|
| author | Lian HE Yuwen YI Xiangbo XU Mingfeng QIAO Hongyan PEI Hongfeng JIA Bo WANG Sook Wah Chan Cui YANG Jing DENG |
| author_facet | Lian HE Yuwen YI Xiangbo XU Mingfeng QIAO Hongyan PEI Hongfeng JIA Bo WANG Sook Wah Chan Cui YANG Jing DENG |
| author_sort | Lian HE |
| collection | DOAJ |
| description | To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar charts, principal component analysis, odor activity value (OAV), and orthogonal partial least squares discriminant analysis (OPLS-DA) were utilized to explore the odor variation patterns of Dezhuang hotpot base cooked for varying durations. Results of the electronic nose indicated significant differences in the overall odor profiles of the hotpot base at different cooking times. The GC-MS analysis revealed that a total of 87 volatile compounds were detected across four samples, with olefins, alcohols, and ethers being the main volatile substances in the hotpot base cooked for various durations. The OAV analysis showed that linalool and anethole were key volatile compounds common to different cooking times. Compounds such as 2-caryophyllene, dihydrocarveol, acetone, divinyl disulfide, isoamyl propionate, α-terpineol, (1S)-(+)-3-carene, (E)-β-ocimene, P-cymene, ethyl propionate, n-pentene, and p-xylene were identified as characteristic substances contributing to the differences among the samples. The composition and aroma characteristics of Dezhuang hotpot base were significantly influenced by the cooking time. The results of the study can provide references for the research and development, quality control, and consumer guidance of hotpot base materials. |
| format | Article |
| id | doaj-art-bc4babdca9f54c348acdea41b5479a4d |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-bc4babdca9f54c348acdea41b5479a4d2024-12-06T03:28:23ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-12-01452425226210.13386/j.issn1002-0306.20240102392024010239-24Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS TechnologyLian HE0Yuwen YI1Xiangbo XU2Mingfeng QIAO3Hongyan PEI4Hongfeng JIA5Bo WANG6Sook Wah Chan7Cui YANG8Jing DENG9Key Laboratory of Culinary Science of Sichuan Provincial Colleges and Universities,Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Culinary Science of Sichuan Provincial Colleges and Universities,Sichuan Tourism University, Chengdu 610100, ChinaCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Culinary Science of Sichuan Provincial Colleges and Universities,Sichuan Tourism University, Chengdu 610100, ChinaCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Culinary Science of Sichuan Provincial Colleges and Universities,Sichuan Tourism University, Chengdu 610100, ChinaSchool of Food Science, Southwest University, Chongqing 400715, ChinaSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya 47500, MalaysiaCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, ChinaKey Laboratory of Culinary Science of Sichuan Provincial Colleges and Universities,Sichuan Tourism University, Chengdu 610100, ChinaTo explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar charts, principal component analysis, odor activity value (OAV), and orthogonal partial least squares discriminant analysis (OPLS-DA) were utilized to explore the odor variation patterns of Dezhuang hotpot base cooked for varying durations. Results of the electronic nose indicated significant differences in the overall odor profiles of the hotpot base at different cooking times. The GC-MS analysis revealed that a total of 87 volatile compounds were detected across four samples, with olefins, alcohols, and ethers being the main volatile substances in the hotpot base cooked for various durations. The OAV analysis showed that linalool and anethole were key volatile compounds common to different cooking times. Compounds such as 2-caryophyllene, dihydrocarveol, acetone, divinyl disulfide, isoamyl propionate, α-terpineol, (1S)-(+)-3-carene, (E)-β-ocimene, P-cymene, ethyl propionate, n-pentene, and p-xylene were identified as characteristic substances contributing to the differences among the samples. The composition and aroma characteristics of Dezhuang hotpot base were significantly influenced by the cooking time. The results of the study can provide references for the research and development, quality control, and consumer guidance of hotpot base materials.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010239hotpot basecooking timeelectronic nosegas chromatography-mass spectrometryodor activity valueorthogonal partial least squares discriminant analysis |
| spellingShingle | Lian HE Yuwen YI Xiangbo XU Mingfeng QIAO Hongyan PEI Hongfeng JIA Bo WANG Sook Wah Chan Cui YANG Jing DENG Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology Shipin gongye ke-ji hotpot base cooking time electronic nose gas chromatography-mass spectrometry odor activity value orthogonal partial least squares discriminant analysis |
| title | Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology |
| title_full | Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology |
| title_fullStr | Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology |
| title_full_unstemmed | Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology |
| title_short | Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology |
| title_sort | analysis of volatile substances in dezhuang hotpot base during cooking based on electronic nose and gc ms technology |
| topic | hotpot base cooking time electronic nose gas chromatography-mass spectrometry odor activity value orthogonal partial least squares discriminant analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010239 |
| work_keys_str_mv | AT lianhe analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT yuwenyi analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT xiangboxu analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT mingfengqiao analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT hongyanpei analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT hongfengjia analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT bowang analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT sookwahchan analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT cuiyang analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology AT jingdeng analysisofvolatilesubstancesindezhuanghotpotbaseduringcookingbasedonelectronicnoseandgcmstechnology |