Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)

Hang YIN; Wenhong ZHOU; Yunxia BAI; Xiaoling LIU

doi:10.13386/j.issn1002-0306.2020070197

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 281-288. > DOI: 10.13386/j.issn1002-0306.2020070197

YIN Hang, ZHOU Wenhong, BAI Yunxia, et al. Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(9): 281−288. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070197.

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Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)

College of Light Industry and Food Engineering, Guangxi University, Nanning 530000, China

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Received Date: July 15, 2020
Available Online: March 15, 2021

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Abstract

Abstract

This paper used gas chromatography-ion mobility spectrometry(GC-IMS)and electronic nose analysis to analyze 12 representative Luosi-noodle and Luosi-hot-pot in the market. The main components, fingerprints and similarity of volatile substances in the samples were analyzed by LAV software. Accordinng to the analysis of electronic nose, the difference of volatile matter between Luosi-noodle and Luosi-hot-pot were nitrogen oxides and methyl compounds. The result of GC-IMS showed that volatile organic compounds (VOCs) were found in three groups of samples. In 38 qualitative VOCs, 33 compounds were detected both existed in Luosi-noodle and Luosi-hot-pot. 5 compounds were from aldehydes and esters. The results of electronic nose and GC-IMS analysis showed that Luosi-noodle and Luosi-hot-pot had the same VOCs, and the similarity score reached the same food standard, and the similarity score showed that they belonged to the same food category. Research showed that GC-IMS could not only accurately and intuitively analyze the similarities and differences of the samples through “fingerprints”, but also quantify the differences between samples according to the degree of similarity. This method has advantages in the analysis of the flavor difference of sample, but there is a lack of qualitative sampling, it still needs to be combined with other mature flavor research methods.
- Luosi-noodle,
- Luosi-hot-pot,
- gas chromatography-Lon mobility spectrometry (GC-IMS),
- flavor

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