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Characteristic GC-IMS fingerprints of volatile flavour compounds in Hunan flavour leisure-dried bean curds

Xueyun Luo^a, Lebin Yin^a,b,*, Xuewei Yang^a, Wenguang Zou^a, Chao He^a

 
ABSTRACT:     Volatile flavour compounds are essential components that affect the product?s overall flavour in the Hunan flavour leisure-dried bean curd. This study analysed the characteristic volatile compounds of different leisure-dried bean curd brands using the combination of gas chromatography-ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). The fingerprints of four flavour leisure-dried bean curd brands (A1, A2, A3 and A4) were constructed, wherein 98 monomers and dimers of specific volatile compounds were detected. The standard volatile flavour compounds of the four brands, mainly include aldehydes, ketones and alkenes. Brand A1 primarily consists of aldehydes, such as nonanal, butyraldehyde and octanal, unlike other brands. It accounts for 23% of all volatile compounds. Brands A2, A3 and A4 mainly comprise ketones, accounting for 32%, 30% and 23% of all the volatile compounds, respectively, with the most significant contribution to the flavour threshold. The PCA could identify the four brands and demonstrated that the content of flavour substances from different brands created their unique flavour. These findings suggest that differences in leisure-dried bean flavour depend on different brining processes. The establishment of flavour fingerprints of leisure bean products could be used for quality control, shelf life monitoring, origin traceability and brand identification.

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* Corresponding author, E-mail: lbyin0731@qq.com

Received 26 Aug 2022, Accepted 27 Mar 2023