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

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.