Abstract: This study systematically investigated changes in the flavor profiles of different ginger varieties (Xiaohuangjiang, Dajiang, Gongjiang, Baijiang, and Dahuangjiang) before and after hydrothermal processing, aiming to discern the impact of hydrothermal treatment on ginger flavor and to select the most suitable variety for preparing ginger-infused hot pot. For this purpose, molecular sensory science approaches, including solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), combined with multivariate statistical analysis were used. The results indicated that the taste characteristics of steamed ginger juice were correlated with cooking temperature. A total of 115 compounds were identified by SPME-GC-MS, terpenes, alcohols, and alkanes being the major ones. Eucalyptol, with an odor activity value (OAV) of 108 281, was identified as a key flavor compound. Partial least squares regression (PLSR) analysis revealed that eucalyptol, sabinene, methylheptenone, α-pinene, (−)-β-pinene, (R)-(+)-β-citronellol, pinene, 2-nonanone, 2-undecanone, and (1S)-(+)-3-carene contributed to minty-sweet, woody, fruity, grassy, fatty, turpentine-like, and hot milk-like aromas in ginger. A high correlation was observed between compound odors and sensory attributes, indicating a strong association between aroma attributes and OAV. Xiaohuangjiang and Gongjiang exhibited stable aroma profiles and superior flavor characteristics compared with other varieties, making them the most suitable varieties for producing ginger-infused hot pot. This study provides a theoretical basis and reference for the deep processing, development, and flavor research of ginger products.

Key words: ginger; moist heat processing; solid-phase microextraction-gas chromatography-mass spectrometry; gas chromatography-ion mobility spectrometry; molecular sensory science