Abstract: This study aimed to determine the changes in the flavor profile during different processing stages of traditional industrial large wok and small wok stir-fried diced mutton. The odor intensity was measured by an electronic nose system and the volatile compounds were quantitatively analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The electronic nose could discriminate differences in odor among processing stages. A total of 104 volatile compounds in the diced mutton cooked in large wok and 171 volatile compounds in that cooked in small wok. Aldehydes, alcohols, and ketones were the main volatile compounds of stir-fried diced mutton. Large wok and small wok stir-fried diced mutton could be distinguished by electronic nose combined with GC-MS, which will provide a theoretical basis for the development of a smart stir-frying machine.

Key words: stir-frying; stir-fried diced mutton; gas chromatography-mass spectrometry; electronic nose; volatile compounds