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Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose

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Abstract

The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (e-nose). GC–MS showed that the volatile compounds of instant vermicelli seasonings were significantly different. Alkenes, alcohols, aldehydes and ketones were the major volatile compounds in instant vermicelli seasonings. The seasonings could be classified based on differences in volatile compounds. The overall volatiles profiles were also analyzed by e-nose. E-nose determination and GC–MS statistical analysis had similar results. The volatile compounds showed good correlation with e-nose sensors according to partial least square regression models. Both methods had good potential application in evaluating flavor quality and differentiating among instant vermicelli seasonings.

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Acknowledgements

We would like to thank Professor Tao Jiang of Centre Européen des Sciences du Goût for writing and experimental design guidance and Dr. Larry Bowman at Yale University for his assistance with English language and grammatical editing.

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Authors and Affiliations

  1. College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, 712100, Shaanxi, China

    Huishan Shen, Teng Wei, Zhiwei Zhang, Qianna Zheng, Hao Jiang, Guoquan Zhang & Jianmei Zheng

  2. Chinese Academy of Inspection and Quarantine Comprehensive Test Center, Beijing, 100123, China

    Rui Guo

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  1. Huishan Shen
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  2. Teng Wei
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  3. Zhiwei Zhang
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  4. Qianna Zheng
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  7. Guoquan Zhang
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Shen, H., Wei, T., Zhang, Z. et al. Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose. J Food Sci Technol 57, 4160–4170 (2020). https://doi.org/10.1007/s13197-020-04454-x

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  • DOI: https://doi.org/10.1007/s13197-020-04454-x

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