Analysis of the Volatile Components of Fermented Different Pepper Varieties in Gui Zhou by Electronic Nose Combined with SPME-GC-MS Technology

Abstract

Abstract: In the experiments, the technologies of electronic nose and SPME-GC-MS are used to evaluate and compare different volatile components in fermented different pepper varieties in Gui Zhou. The results showed that the e-nose could distinguish the flavor from five different kinds of fermented peppers. The contribution rate of main component, the recognition of sensor and the discrimination of five samples in flavor were respectively quantified by PCA and LDA. The contribution rate of main component by PCA and LDA were 99.93 % and 99.17 %（greater than 95 %）. The results of SPME-GC-MS analysis showed that, 124 kinds of different volatile compounds were detected by these five samples. As a result, 97 volatile compounds were detected by Huangping line pepper, with ester content highest（36.82%）. 88 and 94 volatile compounds were respectively detected by Shibing line pepper and Dafang wrinkle pepper, and all with alcohols content highest, which were 31.88 % and 28.99 % respectively. 89 and 71 volatile compounds were respectively detected by Baiyi plane pepper and Huaxi Dangwu pepper, and all with hydrocarbons content highest, which were 26.75 % and 35.08 % respectively. These results were consistent with the analysis results of PCA and LDA. Therefore, electronic noses can be a good separation system of fermented different pepper varieties in Gui Zhou by the analysis results of SPME-GC-MS and electronic nose.

Key words: electronic nose, headspace-solid phase microextraction (SPME), gas chromatography-mass spectrometry(GC-MS), fermented pepper, volatile components

CLC Number:

TS255.5

Kuan Lu. Analysis of the Volatile Components of Fermented Different Pepper Varieties in Gui Zhou by Electronic Nose Combined with SPME-GC-MS Technology[J]. FOOD SCIENCE, 0, (): 0-0.

References

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