Abstract:

The volatile flavor compounds of arrowhead treated by blanching and quick-freezing were analyzed by HS-SPME
and GC-MS. The results showed that 33 and 29 compounds were detected in blanched and frozen arrowhead, respectively. In
blanched arrowhead, alkenes, sulfur, ethers, aldehydes and alcohols had a relatively higher content, and among these
compounds, dimethyl sulfide, nonanal, octanal, hexanal, D-limonene, limonene, caryophyllene, heptanol and manoyl oxide
made great contribution to the volatile flavor. While, alkenes, ethers, aldehydes, alcohols and sulfur compounds were
more abundant in frozen arrowhead, and among these compounds, dimethyl sulfide, nonanal, octanal, hexanal, heptanal,
caryophyllene, pentanal, heptanol, benzaldehyde, 2-pentylfuran and manoyl oxide made great contribution to the volatile
flavor. Freezing treatment decreased the relative contents of negative flavor compounds such as dimethyl sulfide, and
resulted in the formation of more positive volatiles, consequently having a positive effect in preserving and improving the
flavor compounds.

Key words: arrowhead, blanching, quick-freezing, flavor compounds