Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology

ZHANG Hao; GAO Tianlong; YI Yuwen; CAI Xuemei; DENG Jing; TANG Yingming; GU Siyuan; QIAO Mingfeng

doi:10.13386/j.issn1002-0306.2024050162

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ZHANG Hao, GAO Tianlong, YI Yuwen, et al. Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology[J]. Science and Technology of Food Industry, xxxx, x(x): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050162.

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Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology

1.
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
2.
Key Laboratory of Sichuan Cuisine Artificial Intelligence, Chengdu 610100, China
3.
Culinary College, Sichuan Tourism University, Chengdu 610100, China

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Received Date: May 14, 2024
Available Online: March 01, 2025

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Abstract

To identify the effects of spices on the formation of Yu-Shiang Sauce, this study conducted a previously unexplored experiment examining the impacts of ginger, scallions, garlic, and pickled chili on flavor, quantitative descriptive analysis (QDA), gas chromatography-ion mobility spectroscopy (GC-IMS) technology, and electronic nose (E-nose) were used to analyze the compound changes. The results of sensory analysis and the electronic nose test showed: the deletion scallions disrupted the balance of fish flavor and had the greatest impact on flavor; deletion pickled chili peppers reduced the spiciness and freshness, had effect on the flavor, but the overall similarity remained high; the lack of ginger had the least impact on the balanced flavor presentation; deletion garlic had an enhancing effect on saltiness. GC-IMS result showed: 91 kinds of volatile compounds, including 26 kinds of aldehydes, 18 kinds of alcohols, 13 kinds of ketones, 8 kinds of esters, 8 kinds of alkanes, 5 kinds of sulphur-containing compounds, 2 kinds of ethers, 1 kind of acid, 10 kinds of heterocyclic compounds. The study found that the alkanes of the sample group with missing scallions decreased from 11.06% to 5.41% in the reference group, indicating that the missing scallions had the greatest impact on fish flavor. The aldehydes of sample group with missing pickled chili increased from 19.89 % to 26.12 % and alcohols significantly increased from 9.41% to 15.06%. This research was concluded that the lipid flavor came from aldehydes and alcohols was the main factor affected the flavor of Yu-Shiang sauce. The research results provide theoretical basis and guidance for the industrial development of Yu-Shiang sauce
- Yu-Shiang sauce,
- spices,
- quantitative descriptive analysis,
- gas chromatography-ion mobility spectrometry technology,
- aroma

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References

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Science and Technology of Food Industry

Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology

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