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Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma compounds of HS and hotpot seasoning boiling liquid (HSBL). A total of 79 aroma compounds and 56 aroma-active compounds were identified. The aroma extract dilution analysis (AEDA) was used to analyze the differences between the key aroma-active components in the HS and HSBL. The results showed that 13 aroma-active components were significantly affected by boiling, such as D-limonene, methional, and linalool. Moreover, a total of 22 key aroma-active components were identified through the odor activity values (OAVs) calculation. Of them, (E)-2-octenal (fatty) and linalool showed a significant difference, suggesting them to be the most critical aroma-active compounds in the HSBL, and HS, respectively. Finally, the correlation between key aroma-active compounds and the sensory properties of HS and HSBL was studied. These results demonstrated that the OAVs of key aroma-active compounds could characterize the real information of samples through bidirectional orthogonal partial least squares (O2PLS). The analysis results were consistent with the sensory evaluation results. [ABSTRACT FROM AUTHOR]

Hot pot is popular among consumers because it provides a rich and multi-level flavor experience during boiling. In this study, the aroma compounds of hot pot seasoning (HPS) during different boiling times were characterized by comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry. Twenty-four aroma-active compounds with high flavor dilution (FD) factors were selected by aroma extract dilution analysis. Based on the odor activity values (OAVs), 23 key aroma-active compounds were identified as characterizing the main aroma profile of HPS during boiling. Furthermore, multivariate statistical analysis was used to screen out 10 key differential aroma-active compounds, which were used to distinguish the difference in aromas for HPS during the different boiling times. Finally, kinetic fitting was used to reveal the generation regularity of these 10 compounds. The results showed significant changes in the content of acetophenone, (E)− 2-heptenal and phenylacetaldehyde, conforming to first-order kinetics during boiling. However, other compounds were not well-fitted into the classical reaction kinetics models. [Display omitted] • The aroma compounds were identified in hot pot seasoning (HPS) by GC×GC–O–MS. • The aroma profile of HPS during boiling was characterized. • Ten key different aroma-active compounds were selected. • Kinetic fitting was used to reveal the release regularity of these 10 compounds. • Boiling process had a positive effect on the aroma composition of the HPS. [ABSTRACT FROM AUTHOR]