FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (12): 267-270.doi: 10.7506/spkx1002-6630-20210527-339
• Component Analysis • Previous Articles
WEN You, ZHAO Xiaoying, WANG Chenghua, LIU Xiaoling
Published:
Abstract: Flavour characteristics of Allium tenuissimum L. (AtL) flowers processed by the Chinese traditional stir-frying method were investigated by electronic nose (E-Nose) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose detection with principal component analysis (PCA) revealed that the main volatile components of AtL flowers were nitrogen oxides, terpenes, organic sulfides and sulfur-containing organic compounds, while the stir-frying process distinctly changed the flavor pattern of AtL flowers, resulting in significantly increased levels of sulfur-containing compounds. A total of 56 components were detected across fried AtL (FAtL) and raw AtL flowers, of which 25 were identified as volatile compounds by HS-GC-IMS. The contents of five fat-soluble and two water-soluble compounds in FAtL were far higher than those in AtL, confirming that stir-frying changed the flavor of AtL flowers. In conclusion, the combination of E-Nose and HS-GC-IMS represents an efficient, accurate and sensitive method for the determination of flavor components in Allium plants.
Key words: Allium tenuissimum L.; flavor; E-Nose; frying; headspace-gas chromatography-ion mobility spectrometry
CLC Number:
TS219
WEN You, ZHAO Xiaoying, WANG Chenghua, LIU Xiaoling. Flavor Characteristic Analysis of Fried Allium tenuissimum L. Flowers by Electronic Nose and Headspace-Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2022, 43(12): 267-270.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210527-339
https://www.spkx.net.cn/EN/Y2022/V43/I12/267