GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components
Jiahui Song1, Shuyun Chen1, Songyi Lin2
1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Abstract:
The lack of understanding of the characteristic aroma components and the absence of effective monitoring methods for flavor changes during storage are significant bottlenecks that hinder the development of egg yolk powder (EYP) products. This study validated the effectiveness of gas chromatography-ion mobility spectrometry (GC-IMS) technology in monitoring the short-term storge flavor changes of EYP. Using this technology, the 34 volatile signals were detected in EYP, primarily consisting of aldehydes, ketones, and esters. 2,3-butanedione, 2-methylbutanal (D), 2-propanone, and 2-pentanone are typical characteristic flavor compounds of EYP. During storage, the flavor profile of EYP products underwent significant changes. Additionally, the study confirmed that combining GC-IMS with multivariate statistical analysis can effectively assess the flavor stability of EYP during storage. This provides a rapid, accurate, and comprehensive evaluation strategy for assessing the flavor quality of EYP products during storage and offers valuable reference for consumers when making purchasing decisions.
