Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS

CHEN Xiaoai; CAI Huitian; LIU Jingyi; TANG Niang; CHEN Shuxi; ZHOU Aimei

doi:10.13386/j.issn1002-0306.2020100170

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 70-80. > DOI: 10.13386/j.issn1002-0306.2020100170

CHEN Xiaoai, CAI Huitian, LIU Jingyi, et al. Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(12): 70−80. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100170.

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Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS

CHEN Xiaoai^{1, 2,},
CAI Huitian^{1, 2},
LIU Jingyi²,
TANG Niang²,
CHEN Shuxi³,
ZHOU Aimei^{1, 2, 3, ,}

1.
Huanong (Chaozhou) Food Research Institute Co., Ltd., Chaozhou 521021, China
2.
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
3.
Guangdong Zhancui Food Co., Ltd., Chaozhou 515634, China

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Received Date: October 20, 2020
Available Online: April 13, 2021

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Abstract

Abstract

The changes of volatile components in Laoxianghuang during fermentation were analyzed by electronic nose, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), and their contribution to odor was evaluated by relative odor activity value (ROAV). The results showed that, E-nose PCA could effectively distinguish the samples at different fermentation time, and the volatile components began to change significantly after 6 months of fermentation. GC-MS identified 46 volatile compounds, including terpenes, alcohols, aldehydes, phenols, esters, ethers, heterocyclic compounds and others. α-pinene, β-pinene, myrcene, terpinene, limonene, isoterpinene, 1-caryophyllene, valencia limonene, linalool, α-terpinene, furfural, maltol, anethol and 2, 4-dimethylstyrene were 14 common components at high and relatively stable contents during fermentation. 38 known volatile components were detected by GC-IMS, including terpenes, alcohols, aldehydes, esters, ketones, phenol, acids, heterocycles and other volatile components. The results of ROAV showed that the main aroma of Laoxianghuang were citrus, woody, herbal and burnt sweet, and citronellal, nonanal, isoterpinene, trans-β-ocimene and limonene contributed the most to the flavor of Laoxianghuang. Fermentation could enrich the volatile components of Laoxianghuang and the volatile components such as trans nerolidol, heptanal, furfural, hexanal, isovaleraldehyde, 3-hydroxy-2-butanone, 2-ethyl furan, furan methanol and 2-acetylfuran were produced during fermentation.

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