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Characterization of odor-active compounds in Liuzhou River snail rice noodles soup by sensory-directed flavor analysis

2024; Elsevier BV; Volume: 131; Linguagem: Inglês

10.1016/j.jfca.2024.106276

1096-0481

Xing Gao, Mingguang Yu, Xiaomo Han, Huanlu Song, Wenqing Pan, Wanying Chen, Jian Xiong,

Phytochemicals and Antioxidant Activities

Liuzhou River snails rice noodles, a special snack of Liuzhou City, Guangxi Zhuang Autonomous Region, possess a unique flavor of spicy, refreshing, fresh, sour, and hot. The present study aimed to characterize the composition of volatile compounds and key odor-active compounds in river snails rice noodles soup (RSRNS) through aroma extract dilution analysis and odor activity value calculation using solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS). A total of 71 volatile compounds were identified by GC–O–MS, of which 49 were odor-active. Meanwhile, 125 volatile compounds were identified by GC×GC–O–MS, of which 68 were odor-active. These results indicated that 3-methylbutanal, linalool, 1,8-cineole, myrcene, 2-acetylpyrazine, 4-allylanisole, 2-acetylthiazole, 1-octen-3-ol, hexanal, and eugenol were the main odor-active compounds of RSRNS.