Based on GC-IMS Technology to Analyze the Difference in Flavor Composition of Different Spice Boiling Liquids

In order to compare the differences in the composition of volatile flavor substances in different spice boiling liquids, this paper analyzed the volatile components of coriander seed, tangerine peel, Indian pepper, star anise, lemongrass, Chinese pepper, alpinia, amomumtsao-ko, gongding, bay leaves, cardamom, cumin, common fennel, cinnamon and angelica boiled liquor based on gas chromatography-ion mobility spectroscopy (GC-IMS) technology. The results showed that there were significant differences in volatile flavor compounds among different samples. Butyric acid etc were characteristic volatile substances in lemongrass boiled liquid; methyl benzoate, butyl acetate and other ester substances were very high in Chinese pepper boiled liquid; methyl isovalerate etc were characteristic volatile substances in alpinia boiled liquid; E-2-octenal, octyl aldehyde, etc were characteristic volatile substances in amomum tsao-ko boiled liquid; the content of nonanal, hexanal and other aldehydes in amomum tsao-ko was higher than other samples; heptanal, 2-furfural, etc were characteristic volatile substances in gongding boiled liquid; diethyl succinate, dipropyl disulfide, etc were the characteristic substances in cumin boiled liquid; the characteristic substances in the boiled liquid of common fennel were 2-pentane Ketones, 3-methylbutanol, etc; the characteristic volatile substances in the boiled liquid of cinnamon were benzaldehyde, 1-menthol, etc; 1, 3-hexadiene, E-2-pentenal, etc were the characteristic volatile substances in angelica boiling liquid. Principal component analysis can distinguish the difference of different spice boiling liquids, indicating that GC-IMS provides the possibility to quickly distinguish different spice boiling liquids.