Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.

ABSTRACT: Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory quality remain insufficiently studied. This study evaluated the flavor characteristics of four commercial samples and one laboratory-made sample of Beiwudu Hulatang using gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. The results of E-tongue analysis indicated that bitterness and saltiness were the dominant taste attributes. E-nose analysis demonstrated strong responses to sulfur-containing compounds, alcohols, and alkanes, indicating their significant contribution to the overall aroma. A total of 60 volatile compounds were ident

SUBMITTER: Yan J 

PROVIDER: S-EPMC12692602 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature