Abstract: The volatile and non-volatile flavor compounds in five kinds of Shandong pancakes (incorporated with millet, chestnut, sesame, walnut and coarse cereals, respectively) were analyzed and compared by electric nose, electric tongue, solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS), ion chromatography, and amino acid analyzer. The key flavor compounds were identified by relative odor activity value (ROAV). The results showed that the fingerprints of electronic nose and electronic tongue could clearly distinguish among the pancake samples. A total of 24 flavor compounds were identified by GC-MS, including aldehydes, alcohols, alkanes, acids and aromatic compounds. The key flavor compounds in pancakes incorporated with millet, sesame and coarse cereals were nonanal and 2-methoxy-4-vinylphenol. Trans-2,4-decadienoaldehyde and 2-methoxy-4-vinylphenol were the key flavor compounds in pancakes incorporated with chestnut. Nonanal, trans-2-nonylaldehyde and 2-methoxy-4-vinylphenol were the key flavor compounds in pancakes incorporated with walnut. The highest contents of glucose and maltose were found in pancakes incorporated with chestnut and millet, respectively. For all pancake samples, sweet amino acids were the most abundant class of amino acids, followed by umami amino acids, and glutamic acid was the most abundant amino acid.

Key words: Shandong pancakes, volatile compounds, non-volatile compounds, key odorants, modern sensory analysis