Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis.

ABSTRACT:

Background

Hulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor.

Methods

In this study, the volatile organic compounds (VOCs) in four kinds of Hulatang from two representative regions in Henan Province (Xiaoyaozhen and Beiwudu) were evaluated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Results

The results showed that Xiaoyaozhen Hulatang exhibited more ethers, fewer terpenes and ketones than Beiwudu Hulatang. Additionally, Hulatang from different regions were classified using the orthogonal partial least squares-discriminant analysis (OPLS-DA) based on GC-IMS data. Twenty aroma substances were selected as the potential markers using the variable importance in the projection (VIP) variable sele

SUBMITTER: Yan J 

PROVIDER: S-EPMC11390415 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature