Volatile Flavor Compounds of Giant Salamander (<i>Andrias davidianus</i>) Head Soup during Stewing based on GC-IMS Technology

JIN Wengang; BIE Lingling; PEI Jinjin; CHEN Xiaohua; WANG Jinghua; WAN Xiaohui

doi:10.13386/j.issn1002-0306.2021030328

Volume 42 Issue 19

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(19): 307-313. > DOI: 10.13386/j.issn1002-0306.2021030328

JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(19): 307−313. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030328.

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Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology

1.
School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
2.
Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China
3.
Hanzhong Science and Technology Resources Co-ordination Center, Hanzhong 723001, China

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Received Date: March 28, 2021
Available Online: August 11, 2021

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Abstract

Abstract

To find out the kinds of volatile flavor compounds in giant salamander head soup and evaluate the quality of the soup, the volatile flavor fingerprints of Andrias davidianus soup with different stewing time (30, 60, 90, 120 and 150 min) were investigated by gas chromatography ion migration chromatography (GC-IMS). The results showed that: GC-IMS technology could achieve better separation of volatile flavor compounds of salamander head soup at different stewing time. A total of 35 volatile flavor compounds were identified in different stewing time, including 17 aldehydes, 8 esters, 4 ketones, 4 alcohols, 1 acid and 1 pyrazine. With the extension of stewing time (30~150 min), the concentrations of propanal, 3-methylbutan-1-ol, ethanol, heptanal, 2-heptanone, ethyl acetate, nonanal and octanal decreased significantly, while the concentrations of n-hexanol, butanal, ethyl 2-methylbutyrate, hexyl propanoate, 2-butanone, pentanal, 3-methylbutanal, benzaldehyde, ethyl propanoate and ethyl butyrate increased gradually. In this study, the volatile flavor fingerprints of salamander head soup during stewing were established, and the volatile flavor profiles of salamander head soup at different stewing time were visualized, which provided a reference for quality control, quality evaluation and standard formulation of salamander head soup in the future.
- giant salamander,
- stewing time,
- soup,
- volatile flavor compounds,
- gas chromatography-ion mobility spectroscopy

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