关键词: 蒜泥, 电子鼻, 气相色谱-质谱, 主成分分析

Abstract: Crushed garlic cloves with four different colors of white, blue, green and yellow were prepared from garlic cloves overcoming dormancy and they were comparatively analyzed for flavor and volatile components by electronic nose and gas chromatography-mass spectrometry (GC-MS). The radar map and principal component analysis (PCA) of the electronic nose sensor responses showed significant flavor differences among the samples. A total of 83 volatile substances were detected from these samples. The main volatile substances were thioether compounds and aldehyde compounds, which were also identified as the main flavor substances of crushed garlic. PCA could distinguish the four garlic samples and the volatile compounds causing the flavor differences were identified, which provides a theoretical basis for studying the flavor differences among crushed garlic cloves with different colors.

Key words: crushed garlic cloves, electronic nose, gas chromatography-mass spectrometry, principal component analysis