Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum

Objective: To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia. The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction (SPME), and then were detected by gas chromatography-mass spectrometry coupled with olfactometry (GC-O-MS), combined with improved aroma extraction dilution analysis (AEDA) and relative aroma activity value (ROAV) for analysis. Results: A total of 87 kinds of volatile aroma compounds in Inner Mongolia dried Allium chrysanthum were identified and classified, which included sulfurs, hydrocarbons, aldehydes, ketones, heterocyclics, esters, alcohols, ethers, terpenes, acids and phenols. 20 key odorant active compounds were identified through AEDA analysis, which mainly including acids, alcohols, aldehydes, sulfurs and heterocyclic compounds, and 4 characteristic volatile odor active components of dried Allium chrysanthumin in Inner Mongolia by the way of ROVA combined with AEDA analysis was identified that were dimethyl trisulfide (intense fresh onion spice aroma), acetic acid (sour aroma), 2,3-butanediol (creamy aroma) and benzaldehyde (nutty aroma). Conclusion: The coordination among dimethyl trisulfide, acetic acid, 2,3-butanediol and benzaldehyde in dried Allium chrysanthum from Inner Mongolia is the main reason for the difference in flavor.