Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA

Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism

Lanzhou lily bulbs (Lilium davidii var. unicolor) are Chinese traditional edible fruits; however, industrial benefits are limited owing to ineffective post-harvest preservation technology. This study investigated the effect of 4.5 kJ/m2 ultraviolet (UV)-C radiation and 2.0 g/L L-cysteine (L-cys) treatment on storage quality and reactive oxygen species (ROS) metabolism in lily bulbs. The combined UV-C/L-cys treatment inhibited the increase in decay rate, weight loss, ∆E⁎ and reducing sugar content; delayed the decrease of firmness and starch content; retained aromatic volatile compounds; and reduced pungent compounds. UV-C/L-cys treatment reduced H2O2 content, O2 ·- production rate, lipoxygenase activity and malondialdehyde content by maintaining high ROS-scavenging enzymes (superoxide dismutase and catalase) activities and substances (total phenolic and ascorbic acid) levels, thereby protecting mitochondrial structure. Mantel test indicated that post-harvest quality and volatile compounds were closely related to ROS metabolism. Hence, UV-C/L-cys treatment can efficiently delay lily bulb senescence by reducing ROS accumulation during storage.

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnut oil during storage, identify the characteristic markers of walnut oil at different oxidation levels, and establish a correlation network analysis based on the relationship between the olfactory analyzer and the characteristic markers to understand their correlation. The results indicated that the oxidation level of walnut oil had a positive correlation with the response of the olfactory analyzer. 219 volatile compounds were identified in walnut oil, with 89 identified as key volatile compounds (VIP >1). Among these, compounds such as (E, E)-2,4-decadienal (6.10%-23.04%)，(E, E)-2,4-heptadienal (2.23%-13.61%)，(E)-2-octenal (0.95%-11.71%)， hexanoic acid (1.63%-4.30%)，1-octen-3-ol (2.53%-19.01%)，(Z)-2-heptenal (5.95%-25.01%)，2,3-dihydro-furan (1.08%-3.20%)，2-pentyl-furan (0.13%-0.54%), pyrazine (0.33%-1.32%), hexanal (24.52%-1.33%)，3-hethylbutylacetate (12.44%-1.29%)， 2-methyl butyl acetate (7.74%-1.56%) and ethenyl hexanoate (4.39%-0.41%) were found to be characteristic volatile compounds in the oxidation process of walnut oil. Furthermore, the correlation network analysis revealed a strong correlation between the olfactory analyzer sensors and the characteristic volatile compounds. The findings of this study can provide valuable data for the development of rapid determination of the oxidation level of walnut oil.

Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)

This study aimed to clarify the effect of electrostatic spraying of lactic acid (LE) and ascorbic acid (AE) on vacuum-packaged beef aged at 10 °C. The physicochemical attributes, flavor profiles, and microbial diversities were evaluated. Beef steaks were electrostatically sprayed twice with 4% LE, 0.5% AE, or a mixture of them (LAE). Afterward, the beef was vacuum-packaged and aged. All treated beef exhibited a decrease in quality and sensory scores over time. At the end of the study period, the total viable count (TVC) and the total volatile basic nitrogen values in the control group (7.34 log CFU/g and 15.52 mg/100 g, respectively) were higher than those in the acid-treated groups. The LAE group exhibited the best color stability and the lowest TVC and Enterobacteriaceae counts after aging. High-throughput sequencing analysis revealed that acid types and electrostatic spray could change the microbiota structure. Leuconostoc was the dominant bacteria in the AE and LAE groups, while Enterococcus became the predominant bacteria in the NLE and LE groups with aging. This indicates that electrostatic spray combined with acid treatment can ensure beef quality and microbiological safety at mild temperatures.

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages

The effects and underlying molecular mechanisms of binary probiotics (Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 and Lacticaseibacillus casei CGMCC 1.5956) on the quality of wolfberry fermented beverages (WFB) were investigated. The results indicated that binary probiotics increased the number of probiotics, anthocyanin (89.92 ± 1.64 mg/L), polyphenol content (283.04 ± 3.81 µg/mL), and odor score (24.19) in WFB. Metabolomics found that they could enhance signal exchange (cyclic AMP) between binary probiotics and improve the utilization of citrulline, d-proline, d-glucose, and d-galactose through galactose metabolism and amino acid biosynthesis pathway to promote probiotics growth. Furthermore, HS-SPME-GC-MS and GS-IMS revealed that the improvement in flavor was mainly due to an increase in the content of the aromatic flavor substances 3-heptanol, glutaraldehyde, and 2-heptanone, and a decrease in the content of the off-flavor substances methyl isobutyl ketone-D and 2-undecanone. This is strategically important for the development of WFB with high probiotic content and unique flavor.

Identifying Meat from Grazing or Feedlot Yaks Using Visible and Near-infrared Spectroscopy with Chemometrics

The quality of meat can differ between grazing and feedlot yaks. The present study examined whether spectral fingerprints by visible and near-infrared (Vis-NIR) spectroscopy and chemo-metrics could be employed to identify the meat of grazing and feedlot yaks. Thirty-six 3.5-year-old castrated male yaks (164 ± 8.38 kg) were divided into grazing and feedlot yaks. After 5 months on treatment, liveweight, carcass weight, and dressing percentage were greater in the feedlot than in grazing yaks. The grazing yaks had greater protein content but lesser fat content than feedlot yaks. Principal component analysis (PCA) was able to identify the meat of the two groups to a great extent. Using either partial least squares discriminant analysis (PLS-DA) or the soft independent modeling of class analogies (SIMCA) classification, the meat could be differentiated between the groups. Both the original and processed spectral data had a high discrimination percentage, especially the PLS-DA classification algorithm, with 100% discrimination in the 400-2500 nm band. The spectral preprocessing methods can improve the discrimination percentage, especially for the SIMCA classification. It was concluded that the method can be employed to identify meat from grazing or feedlot yaks. The unerring consistency across different wavelengths and data treatments highlights the model's robustness and the potential use of NIR spectroscopy combined with chemometric techniques for meat classification. PLS-DA's accurate classification model is crucial for the unique evaluation of yak meat in the meat industry, ensuring product traceability and meeting consumer expectations for the authenticity and quality of yak meat raised in different ways.

Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)

Quinoa is a full-nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC-MS) combined with electronic nose (e-nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC-MS, and 3-methylbutanol (from 1525 μg/kg in QS-30 to 3487 μg/kg in QS-0), ethanol (from 1126 μg/kg in QS-0 to 3581 μg/kg in QS-30), hexanal (from 125.6 μg/kg in QS-30 to 984.1 μg/kg in QS-0), and acetaldehyde (from 531.9 μg/kg in QS-30 to 191.1 μg/kg in QS-0) were common. The e-nose response of W1S (sensitive to methane, from 17.50 of QS-0 to 93.85 of QS-30) and W1W (sensitive to sulfur-organic compounds of e-nose, from 15.57 of QS-0 to 39.50 of QS-30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS-30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e-nose and GC-MS was effective in the volatile profile analysis of QS samples.

Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea

Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of quinoa and germinated quinoa was obtained when roasted at 160 °C for 15 min. Then, a total of 34 and 80 volatile organic compounds (VOCs) of quinoa and germinated quinoa roasted at 160 °C for 15 min were determined using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Germination and roasting effectively reduced the contents of VOCs that produced undesirable flavor. Moreover, germination improved the floral aromas, while roasting mainly produced caramel, cocoa, and roasted nut aromas of quinoa. This study indicated that germination and roasting treatments might serve as promising processing methods to improve the flavor of quinoa.

Geographical authentication of saffron by chemometrics applied to the ion mobility spectrometry data

There is a lack of a reliable tool for quickly determining the geographical origins of saffron (SFR). Ion mobility spectrometry (IMS) has emerged as a promising method for rapid authentication. In this study, 232 Iranian SFR samples harvested in five distinct areas (Khorasan, Azerbaijan, Golestan, Fars, and Isfahan) were analyzed by IMS coupled with chemometric methods. The principal component analysis (PCA) was applied for analyzing the collected IMS data, utilizing three principle components (PCs) that accounted for 81 % of the explained variance. Moreover, the partial least squares-discriminant analysis (PLS-DA) demonstrated the average sensitivity and specificity rates, of 72.3 % to 92.5 % for the exernal test set and 75.5 % to 94.3 % for training set. The accuracy values were ≥ 85.0 % for the prediction set for all classes of samples. The results of this study revealed a successful application of IMS and chemometric methods for rapid geographical authentication of saffron samples in Iran.

Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study

Variations in volatile flavor components in pigmented onion bulbs (purple, white, and yellow) before and after cooking were characterized by headspace gas chromatography-ion migration spectrometry (HS-GC-IMS) to investigate their odor traits. Results showed that 39 and 45 volatile flavor compounds were identified from pigmented onion bulbs before and after cooking via the HS-GC-IMS fingerprinting, respectively. Sulfurs (accounting for 50.65%-63.42%), aldehydes (13.36%-22.11%), and alcohols (11.32%-17.94%) ranked the top three prevailing compound categories in all pigmented onions (both raw and cooked). Compared to the raw colored onion bulbs, the relative proportion of sulfurs in cooked onions decreased, whereas the relative proportion of alcohols, esters, pyrazines, and furans increased. Two reliable prediction models were established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 8 and 22 distinctive odor compounds were sieved out by variable importance in projection (VIP>1.0) as volatile labels, respectively. Both principal component analysis (PCA) and clustering heatmap exhibited favorable distinguishing effects for various pigmented onion bulbs before and after cooking. These results might offer insights into understanding the odor characteristics of different pigmented onions.

Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom (Lentinus edodes) Treated with Ultraviolet C Light-Emitting Diodes Based on Gas Chromatography-Ion Mobility Spectroscopy

Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms' (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography-ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2 content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products.

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase (p < 0.05) in reheated duck meat odor after 7 days of storage. The 90 °C treatment group had the heaviest odor, which increased by 12.19 % after seven days of storage. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 60 volatile flavor compounds were identified across various groups. Although the volatile compounds were consistent among different groups, their relative contents varied. By combining the sensory evaluation results with the Relative Odor Activity Value (ROAV) of these flavor compounds, chemometric orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the following 9 characteristic volatile compounds: 2-methylbutanal, pentanal, octanal, heptanal, hexanal, (E)-2-octenal, (E)-2-nonenal, and 2-pentyl furan.

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing

Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during processing, predominantly during the rolling stage. A total of 59 typical volatile compounds were identified through GC-IMS, whereas 106 volatile components were recognized via GC-MS throughout the entire manufacturing process. Among them, 14 volatile compounds, such as linalool, β-ionone, dimethyl sulfide, and 1-octen-3-ol, stood out as characteristic components responsible for SFABT with relative odor activity values exceeding one. This study serves as an invaluable theoretical platform for strategic controllable processing of superior-quality black tea.

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.

Volatile profile of quinoa and lentil flour under fungal fermentation and drying

Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC-MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products.

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal

Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.

Effects of different extraction methods on volatile profiles of flaxseed oils

To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [Linum usitatissimum (L.)], then applied the headspace-gas chromatography-ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent-extracted FSO, cold-pressed FSO, and hot-pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent-extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold-pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot-pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold-pressed FSO and hot-pressed FSO had similar volatile profiles, and they were different from solvent-extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions. PRACTICAL APPLICATION: Practical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high-quality FSO.

Analysis of the Differences in Volatile Organic Compounds in Different Rice Varieties Based on GC-IMS Technology Combined with Multivariate Statistical Modelling

In order to investigate the flavour characteristics of aromatic, glutinous, and nonaromatic rice, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyse the differences in volatile organic compounds (VOCs) amongst different rice varieties. The results showed that 103 signal peaks were detected in these rice varieties, and 91 volatile flavour substances were identified. Amongst them, 28 aldehydes (28.89~31.17%), 24 alcohols (34.85~40.52%), 14 ketones (12.26~14.74%), 12 esters (2.30~4.15%), 5 acids (7.80~10.85%), 3 furans (0.30~0.68%), 3 terpenes (0.34~0.64%), and 2 species of ethers (0.80~1.78%) were detected. SIMCA14.1 was used to perform principal component analysis (PCA) and orthogonal partial least squares discriminant analysis, and some potential character markers (VIP > 1) were further screened out of the 91 flavour substances identified based on the variable important projections, including ethanol, 1-hexanol, hexanal, heptanal, nonanal, (E)-2-heptenal, octanal, trans-2-octenal, pentanal, acetone, 6-methyl-5-hepten-2-one, ethyl acetate, propyl acetate, acetic acid, and dimethyl sulphide. Based on the established fingerprint information, combined with principal component analysis and orthogonal partial least squares discriminant analysis, different rice varieties were also effectively classified, and the results of this study provide data references for the improvement in aromatic rice varieties.

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in different seasonings were mainly organic sulfides and aromatic compounds. A total of 95 volatile compounds were identified, including 25 aldehydes, 23 olefins, 19 alcohols, 11 esters, 9 ketones, 3 acids, 2 sulfides, 1 furan, 1 ether and 1 ketoxime. Sichuan pepper group and mixed seasoning group had the most significant changes in volatile components, and had the most effective improvement on the flavor of fish maw compared with other groups. These findings will provide reference for producing high quality fish maw and improving its flavor quality. These findings will provide feasible theoretical support for the pretreatment and exploration of fish maw products in the future.

Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics

The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.

Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics

Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.

Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics

The distinctness in volatile profiles of pigmented rice with various colors (black, green, purple, red, and yellow) after puffing were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their odor characteristics. Fifty-two volatile components were found in those puffed rice, including 27 kinds of aldehydes (accounting for 59.69-64.37 %), 9 ketones (25.55-29.73 %), 5 alcohols (2.45-5.29 %), 4 pyrazines (1.38-2.36 %), 3 ethers (0.81-1.27 %), 2 furans (0.95-1.39 %), 1 pyridine (1.0-1,16 %), and 1 pyrrole (0.59-0.71 %). Aldehydes and ketones were the two chief volatiles in different pigmented puffed rice. These identified volatile flavor components in various pigmented puffed rice obtained by GC-IMS might be well differentiated by principal component and cluster interpretation. Meanwhile, a stable prediction model was fitted via orthogonal partial least squares-discriminant analysis, and 19 differentially volatile components were screened out based on variable importance projection (VIP) above 1. These findings could add certain information for understanding the flavor profiles of pigmented puffed rice and related products.

Identifying Early-Stage Changes in Volatile Organic Compounds of Ceratocystis fimbriata Ellis & Halsted-Infected Sweet Potatoes (Ipomoea batatas L. Lam) Using Headspace Gas Chromatography-Ion Mobility Spectrometry

Ceratocystis fimbriata Ellis & Halsted is the pathogen causing black rot in sweet potatoes that can lead to flavor change and toxin release. This study detected the volatile organic compounds (VOCs) of C. fimbriata-infected sweet potatoes in the early stages using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 55 VOCs were identified, including aldehydes, alcohols, esters, ketones, and others. The content of aldehydes and ketones showed a decreasing trend, while alcohols and esters showed an increasing trend. An increase in infection time elevated the content of malondialdehyde (MDA) and pyruvate, while the starch content decreased, the content of soluble protein initially increased, then decreased, and the activities of lipoxygenase (LOX), pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH), and phenylalanine ammonia-lyase (PAL) increased. The changes in VOCs were closely related to the content of MDA, starch, pyruvate, and the activities of LOX, PDC, ADH, and PAL. Sweet potatoes showed a good discrimination effect by principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) from 0 to 72 h. Twenty-five differential VOCs could be used as early-stage characteristic compounds of C. fimbriata-infected sweet potatoes for early disease monitoring.

Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition

BACKGROUND

Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins. It can be used as a cereal. Recently, a variety of nontraditional food products were developed; however, the sharp bitterness and the earthy aroma of unprocessed quinoa interfered with the acceptance of these products. Malting of cereals is known to improve their processing properties and enhance their sensory quality. To evaluate the acceptance and potential of quinoa malt as a raw material for beverage production, malt quality indicators (e.g., soluble protein) and the aroma profiles of different quinoa malts were compared.

RESULTS

Initial sensory assessment of quinoa in its native and malted state identified differences in their aroma profiles and revealed that pleasant nutty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 34 and 62 odor-active regions in native quinoa and quinoa malt, respectively. In the second part, storage and the impact of three malting parameters on volatile formation were examined. By varying the malting parameters, seven additional odor-active malting byproducts were revealed.

CONCLUSION

Three naturally occurring methoxypyrazines were identified as important contributors to the characteristic quinoa aroma. In all fresh quinoa malts a similar number of volatile compounds was perceived but their intensity and composition varied. Higher germination temperature promoted the formation of lipid oxidation products. Fatty smelling compounds and carboxylic acids, formed during storage, were classified as aging indicators of quinoa malt. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography–ion mobility spectrometry (GC-IMS), combined with relative odor activity (ROAV) and statistical methods, was used for the analysis. The results showed that 54 compounds were identified from 70 peaks that appeared in the GC-IMS spectrum. Then, the ROAV results showed 17 key volatile components in processing pomegranate seeds, and 7 flavor components with large differential contributions were screened out using statistical methods. These included γ-butyrolactone, (E)-3-penten-2-one (dimer), pentanal, 1-propanethiol, octanal, and ethyl valerate (monomer). It is suggested that lipid oxidation and the Maillard reaction may be the main mechanisms of flavor formation during the processing of pomegranate seeds. Furthermore, this study lays the experimental and theoretical foundations for further research on the development of flavor products from pomegranate seeds.

Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC-IMS with PLS-DA

Headspace gas chromatography-ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1-immature, S2-commercially mature, and S3-fully mature). The results showed that 68 kinds of volatile flavor substances were identified in all green plum samples. The types and contents of such volatile substances experienced a V-shaped trend with an increasing degree of green plum maturity. During the S1 and S2 stages, aldehydes, ketones, and a small amount of alcohols were the main volatile flavor substances in the green plum samples. During the S3 stage, esters and alcohols were the most important volatile flavor components in the green plum pulp samples, followed by terpenes and ketones. YS had the most types and highest contents of volatile flavor substances in three stages, followed by GC and DZ. By using the PLS-DA method, this study revealed the differences in flavor of the different varieties of green plums at different maturity stages, and it identified eight common characteristic volatile flavor substances, such as ethyl acetate, 3-methylbutan-1-ol, and 2-propanone, produced by the different green plum samples during the ripening process, as well as the characteristic flavor substances of green plums at each maturity stage (S1-S3).

Establishment of a NIR-based methodology for tracking the blend homogeneity of HTPB propellant slurry in the mixing process

The hydroxyl-terminated polybutadiene (HTPB) propellants with high level of solid loadings from 80 wt% to 90 wt% consist of aluminum (Al) powder, ammonium perchlorate (AP) and HTPB. The Al/AP/HTPB adhesive system full of solid grains appears high viscosity against flow. Therefore, the mixing is a crucial procedure in the production as it directly affects the structural integrity of the finished product. This work focused on the feasibility of tracking the blend homogeneity of Al/AP/HTPB adhesive system in the mixing process through using the near-infrared (NIR) spectroscopy and orthogonal partial least squares discrimination analysis (OPLS-DA). The OPLS-DA classification models were created by variable selection, spectral pretreatment and latent variables (LVs) optimization. It had been demonstrated that the developed models presented an excellent predictability with the root mean square error of cross-validation (RMSECV) for slurries in Ⅰ, Ⅱ groups of 0.1261 and 0.0789, respectively. Meanwhile, the well-fitted models for slurries in Ⅰ, Ⅱ groups with the squared correlation coefficient (R²) of 0.806 and 0.980, exhibited separately an acceptable predictive capability with the predictive squared correlation coefficient (Q²) > 0.5. Furthermore, Euclidean distance and move block standard deviation (MBSD) as reference methods were used to validate the predictive performance of the developed models with respect to the blend homogeneity of HTPB propellant slurry. The experimental results showed that the terminal time for each batch of slurry reaching to ideal uniformity predicted by Euclidean distance/MBSD and OPLS-DA were both at 26-30 min. Therefore, it had been proved that the method we proposed was a potential tool to monitor the variation of the uniform state of HTPB propellant slurry in the mixing process.

At-Line Sampling and Characterization of Pyrolytic Vapors from Biomass Feedstock Blends Using SPME-GC/MS-PCA: Influence of Char on Fast Pyrolysis

Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) analysis was used for the at-line sampling of pyrolytic vapors produced during the fast pyrolysis of biomass. The pure and binary blends of switchgrass (SWG) and pine harvest residues (PT6) were used as biomass feedstocks. Sequential SPME sampling allowed for monitoring of changes in the pyrolysis vapors as char accumulated in the fluid bed. The relative concentration and composition of the pyrolysis vapors desorbed from the SPME fibers were investigated using GC-MS, and the resulting chromatograms were analyzed using principal component analysis (PCA) to compare the composition of the pyrolysis vapors over the course of the pyrolysis run. The chemical compositions of both carbohydrate and lignin fragments varied as the char builds up in the reactor bed. Fragments derived from cellulose and hemicelluloses included anhydrosugars, furans, and light-oxygenated compounds. Lignin fragments included methoxyphenols, phenolic ketones, aldehydes, and low-molecular-weight aromatics. The composition of the carbohydrate fragments changed more than those of the lignin fragments as the char built up in the fluid bed. This combination of SPME-GC/MS-PCA was a novel, easy, and effective method for measuring the composition and changes in the composition of pyrolysis vapors during the fast pyrolysis process. This work also highlighted the effect of char build-up on the composition of the overall pyrolysis vapors.

Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor

This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic structure, and the types and content of volatile flavor substances were also analyzed. The results showed that after drying and sterilization, the L* value, W value and delta-E value of fish cakes decreased significantly from 77.12 to 64.77, 66.21 to 52.57, 10.46 to 24.50, respectively. However, a* value and b* value increased significantly from 0.30 to 6.97 and 24.85 to 30.89, respectively. The elasticity, hardness, and chewiness increased significantly with the drying process but decreased significantly with the increased sterilization temperature. Scanning electron microscopy results showed that the internal pores of the fish cakes became smaller, and the tissue structure was closer after drying. Gas chromatography-ion mobile spectrometry analysis identified a total of 36 volatile flavor compounds. Among these, ketones comprised the largest content, aldehydes represented the largest variety, and all volatile compounds contributed significantly to the flavor of fish cake. PCA results and nearest-neighbor fingerprint analysis showed that there were obvious differences in volatile flavor compounds between different treatments. In summary, this study conducted a detailed comparative analysis of the quality and flavor of fish cakes subjected to different processing methods. These findings contribute suggestions for sterilization temperatures in industrial production processes.

Metabolomic Analysis on the Mechanism of Nanoselenium Biofortification Improving the Siraitia grosvenorii Nutritional and Health Value

Nanoselenium (nano-Se) foliar application is crucial for enhancing plant health. However, the mechanism by which nano-Se biofortification promotes the nutritional components of Siraitia grosvenorii remains unclear. In this study, nano-Se foliar application increased the carbohydrate and amino acid contents, including glucose (23.6%), fructose (39.7%), sucrose (60.6%), tryptophan (104.5%), glycine (85.9%), tyrosine (78.4%), phenylalanine (60.1%), glutamic acid (63.4%), and proline (52.5%). Nano-Se application enhanced apigenin (3.8 times), syringic acid (0.7 times), and 4-hydroxy-3,5-dimethoxycinnamic acid (1.4 times) of the phenylpropane biosynthesis pathways. Importantly, the SgCDS (31.1%), CYP-P450 (39.1%), and UGT (24.6%) were induced by nano-Se, which enhanced the mogroside V content (16.2%). Compared to the control, nano-Se treatment dramatically enhanced aromatic substances, including 2-butanone (51.9%), methylpropanal (146.3%), n-nonanal dimer (141.7%), pentanal (52.5%), and 2-pentanone (46.0%). In summary, nano-Se improves S. grosvenorii quality by increasing nutrients and volatile organic compounds and adjusting the phenylpropane pathway.

Volatile fingerprints of different parts of Chongming saffron (Crocus sativus) flowers by headspace-gas chromatography-ion mobility spectrometry and in vitro bioactive properties of the saffron tepals

In this work, the volatile fingerprints of different parts of Chongming saffron flowers (stigmas, stamens, and tepals) were analyzed and compared for the first time by headspace-gas chromatography-ion mobility spectrometry. Three different parts of saffron flowers could be clearly distinguished using principal component analysis based on signal intensity data of gas chromatography-ion mobility spectrometry. Therefore, gas chromatography-ion mobility spectrometry coupled with principal component analysis method could be employed as a new method for authentication and quality control of saffron for the reason of frequent addition with stamens and/or tepals as adulterants in saffron. Moreover, the bioactive composition (total flavonoids, total phenolics, and total anthocyanins) and bioactive properties of saffron tepals were evaluated. The results indicated that aqueous, ethanol, and ethyl acetate extracts of saffron tepals exhibited good radical scavenging (2,2-Diphenyl-1-picrylhydrazyl, ABTS, and OH) and enzyme (α-amylase/α-glucosidase) inhibition activities, which probably were attributed to the bioactive components contained in the extracts. This approach would provide the important information for monitoring the quality of saffron as well as exploring the utilization of saffron tepals in functional food technology. PRACTICAL APPLICATION: This study demonstrated that the HS-GC-IMS method might be used as a new strategy for quality control of saffron, and the saffron tepals were rich source of bioactive components that could be used in health-promoting products.

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets.

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments

Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits. This article aims to describe the profile of volatile flavor compounds in fresh and different dehydrated samples, establish the fingerprint, and identify the characteristic compounds. The fresh Pugionium sample and 3 kinds of dehydrated samples were analyzed. Headspace/gas chromatography-ion migration spectrometry (HS/GC-IMS) and solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) were used for identification and relative quantification. HS/GC-IMS identified 78 compounds, whereas SPME/GC-MS identified 53 compounds. Principal component analysis (PCA), clustering analysis, and partial least squares discriminant analysis (PLS-DA) were used as appropriate to investigate variations in volatile compounds among Pugionium samples and identify distinctive compounds. The first two principal components described 76.5% and 69.5% of the variance of the data from HS/GC-IMS and SPME/GC-MS, respectively. By clustering analysis, 4 kinds of Pugionium samples could be classified into four independent groups. The similarity between fresh Pugionium and natural dehydration Pugionium was higher than the other two dehydrated samples, indicating that natural dehydration can better preserve the flavor of Pugionium. Most aldehydes and alcohols increased following different dehydration procedures, whereas esters decreased, and the dehydrated Pugionium samples have more harmonious and less pungent aroma than the fresh Pugionium. PLS-DA model analysis revealed that the marker compounds (VIP scores > 1) discriminating the flavor of the four samples for HS/GC-IMS and SPME/GC-MS were 24 and 15 compounds, respectively, such as 2-phenylethyl isothiocyanate, 1-butene-4-isothiocyanate and other isothiocyanates, 2-propanone, nonanal, gamma-butyrolactone, 2,3-butanediol, 3-methyl-2-butenenitrile, and pentanal. Analysis of volatile compounds might be useful for monitoring the quality of Pugionium and guiding the cooking methods and processing technologies. More study is required to discover if the various volatile flavor compounds have biological or physiological impacts on nutrition.

Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers

This study evaluated the application of cold shock combined with perforation-mediated passive modified atmosphere packaging technology (CS-PMAP) for cucumber preservation through physicochemical, sensory, and nutritional qualities. The effectiveness of CS-PMAP in maintaining the quality of fresh cucumbers was studied; cucumbers were pretreated with cold shock and then packed into perforated polyethylene bags (bag size of 20 × 30 cm; film thickness of 0.07 mm; and two holes in each bag with a diameter of 6 mm), while the cucumbers without cold shock were considered as the control. Storage of the samples was performed at (13 ± 2) °C for 20 days to determine the quality changes in terms of gas composition, weight loss, skin color, texture, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA), and volatile organic compounds (VOCs). The CS-PMAP showed a significant improvement in maintaining firmness, TSS, ascorbic acid, and flavor profile of cucumbers; the control samples without cold shock showed higher weight loss and MDA levels. Results of this study confirmed that CS-PMAP has potential use in the storage of cucumbers.

Chemical Composition, Nutritive Value, Volatile Profiles and Antioxidant Activity of Coconut (Cocos nucifera L.) Haustorium with Different Transverse Diameter

In order to promote the development and utilization of coconut haustorium (CH). The basic chemical composition, volatile profiles and antioxidant activities of three haustoria with different transverse diameters were investigated. Results showed large coconut haustorium (LCH) contained more soluble sugar (47.10%) and reducing sugar (17.68%), while small coconut haustorium (SCH) possessed more ash (10.17%), protein (9.22%) and fat (5.03%). All CH were rich in potassium (4.06–4.69%) and phosphorus (0.39–0.50%). The fatty acid composition of SCH and amino acid composition of middle coconut haustorium (MCH) was more reasonable, which indicated its relatively higher nutritive value. Acids ranging from 26.90% to 60.82% were the dominant volatile components in CH, especially isobutyric acid whose relative content in SCH was up to 56.78%. The haustorium extract with polysaccharide as the main component has certain antioxidant activities, the half eliminating concentration (EC₅₀ values) of LCH on hydroxyl radical and SCH on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical were 8.33, 1.18 and 2.44 mg/mL, respectively. These results provided a reference for the development and utilization of different CH as a raw material in functional food or dietary additives.

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a volatile fingerprint of fermented mandarin fish during fermentation. Clear separation of the data allowed mandarin fish samples at different fermentation stages to be distinguishing using E-nose analysis. Forty-three volatile organic compounds were identified during fermentation. Additionally, partial least squares discrimination analysis was performed to screen for different VOC metabolites in the fermented mandarin fish; the levels of six VOCs changed significantly during fermentation (variable importance in projection >1; p < 0.05). Three VOCs, i.e., hexanal-D, nonanal, and limonene were identified as potential biomarkers for fermentation. This study provided a theoretical basis for flavor real-time monitoring and quality control of traditional mandarin fish fermentation.

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ${}^{\ast }$ ( $p<0.05$ ), but lower a ${}^{\ast }$ , b ${}^{\ast }$ value, fat content, and yield ( $p<0.05$ ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( $p>0.05$ ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.