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Molecules

Title:		Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling
Author(s):		Yu M; Wan S; Song H; Zhang Y; Wang C; Wang H; Wang H;
Address:		"Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China"
Journal Title:		Molecules
Year:		2021
Volume:		20210922
Issue:		19
Page Number:		-
DOI:		10.3390/molecules26195727
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GCxGC-O-MS (SGC/GCxGC-O-MS) to study the aroma compounds of HS and hotpot seasoning boiling liquid (HSBL). A total of 79 aroma compounds and 56 aroma-active compounds were identified. The aroma extract dilution analysis (AEDA) was used to analyze the differences between the key aroma-active components in the HS and HSBL. The results showed that 13 aroma-active components were significantly affected by boiling, such as D-limonene, methional, and linalool. Moreover, a total of 22 key aroma-active components were identified through the odor activity values (OAVs) calculation. Of them, (E)-2-octenal (fatty) and linalool showed a significant difference, suggesting them to be the most critical aroma-active compounds in the HSBL, and HS, respectively. Finally, the correlation between key aroma-active compounds and the sensory properties of HS and HSBL was studied. These results demonstrated that the OAVs of key aroma-active compounds could characterize the real information of samples through bidirectional orthogonal partial least squares (O2PLS). The analysis results were consistent with the sensory evaluation results"
Keywords:		Acyclic Monoterpenes/isolation & purification Condiments/*analysis Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Hot Temperature Multivariate Analysis Volatile Organic Compounds/*analysis SGC/GCxGC-O-MS boiling hotpot seasoning key aroma;
Notes:		"MedlineYu, Mingguang Wan, Suyan Song, Huanlu Zhang, Yu Wang, Chuanming Wang, Hongqiang Wang, Haowen eng Switzerland 2021/10/14 Molecules. 2021 Sep 22; 26(19):5727. doi: 10.3390/molecules26195727"