Comparison of volatile flavor substances and principal components analysis of Sichuan and Chongqing region characteristic red oil hot pot

Simultaneous distillation extraction method( Simultaneous Distillation Extraction,SDE) was used to extract volatile flavor compounds in commercially available characteristic hot pot soup stocks in Sichuan and Chongqing,the extracted compounds were separated by gas chromatography mass spectrometry( GC- MS). The detected substances in the samples were alcohols,aldehydes,ketones compounds,esters,hydrocarbons. The common compounds detected in all the samples were linalool,(-)- 4- terpineol,linalyl acetate,methyl palmitate,pinene,camphene,3- methylene- 6-( 1- methyl ethyl) cyclohexene,myrcene,ocimene,γ- terpinene,caryophyllene and anethole.On the basis of flavor substances detection,the flavor substances were analyzed by principal component analysis( PCA),the results showed that the first three principal components factor reached 80.7%,which would effectively characterize the flavor material information of hot pot.