Effect of Different Drying Methods on the Flavor Substances of Pixian Horsebean based on E-nose and GC-MS

Experiment used electronic nose and GC-MS,combined with chemometrics,to explore the influence of different drying methods on the flavor of the Pixian horsebean. Electronic nose analysis showed that there was small significant difference in flavor between freeze-dried and undried samples,but the difference in flavor between baking,hot air or microwave drying and undried samples was significant. A total of 75 volatile compounds were detected by GC-MS(14 common compounds). The number of compounds were 64,33,37,46 and 75 of the freeze-dried,baking,hot air,microwave drying and undried samples,respectively,and the characteristic flavor substances were 7,4,5,5 and 8,respectively,and all the basic characteristic flavors(isovaleraldehyde,linalool,phenantoethanol)were detected. The freeze-dried samples had the most characteristic flavor substances,which were closed to the undried samples and agreed with the E-nose. Different drying methods had different effects on the flavor substances of Pixian bean,but not on the basic characteristic flavor substances.