Electronic Nose and GC-IMS Analysis of the Flavor Changes in Sarcodon imbricatus Soup Cooked at Different Temperatures
GU Siyu
ZHENG Jingyi
XU Chengjian
YANG Xiao
ZHU Zhongyan
YAN Nina
XIAO Jing
ZHOU Yu
ZHU Nan
YI Yuwen
Abstract：The impact of cooking temperatures on the flavor of Sarcodon imbricatus soup was investigated using an electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS),complemented by relative odor activity values(ROAVs)and multivariate statistical analyses.In total,35 effective volatile compounds were identified in S.imbricatus soup,comprising 11 aldehydes,6 ketones,4 esters,5 alcohols,1 ether,4 heterocyclic compounds,and 4 olefins,among which aldehydes,ketones,and alcohols were identified as the main flavor compounds.ROAVs were used to determine the conductivity of releasing mushroom flavors in S.imbricatus soup at a cooking temperature of 90℃.An orthogonal partial least squares discriminant analysis(OPLS-DA)model with good stability and predictability was established.After variable importance in projection(VIP)screening,five key differential flavor substances were identified:1-octen-3-one-D,1-nonanal-D,1-octen-3-ol-D,1-nonanal-M,butanal-M and(Z)-4-heptenal.These results provide practical reference data and a theoretical basis for the flavor optimization of S.imbricatus soup products.
Keywords：Sarcodon imbricatuselectronic nosegas chromatography-ion mobility spectrometry(GC-IMS)relative odor activity value(ROAV)multivariate statistical analysis
Publication Date：2025-12-20
Online Publishing Date：2026-01-21(First online date of this platform, not the publication date of the document)
Pages：11( 244-254 )