Analysis of Volatile Flavor Compounds of Xinjiang Pilaf by HS-SPME-GC-MS Coupled with Electric-sense Technology.

In this study, electronic nose (E-nose), electronic tongue (E-tongue) and Headspace solid phase microextrac-tion-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with relative odor activity value (ROAV) were used to evaluate the volatile components and key aroma components of Xinjiang pilaf. The results show that the electronic nose can effectively distinguish the volatile components in different Xinjiang pilaf; the electronic tongue cannot effectively distinguish the taste of different Xinjiang pilaf. A total of 132 volatile compounds were detected by HS-SPME-GC-MS, including 25 alkanes, 16 olefins, 27 aldehydes, 26 alcohols, 11 ketones, 9 esters, 15 phenols and 3 other compounds. A total of 39 common volatile flavor compounds were detected. Combined with ROAV analysis, Myrcene, Caryophyllene, (E,Z)-2,4-decadienal, 4-(1-methylethyl)-Benzaldehyde, 4-Isopropylcyclohexa-1,3-dienecarbaldehyde, (E,E)-2, 4-decadienal, (E)-2-Decenal, Nonanal, (E)-2-nonenal, beta-Ionone were the key aroma substance of Xinjiang pilaf. [ABSTRACT FROM AUTHOR]