GC-IMS and GC-MS Combined With Multivariate Analysis for Objective Evaluation of Flavor Quality Differences Among...

Area of Science:

• Food Science
• Analytical Chemistry
• Agricultural Science

Background:

• Lotus root (Nelumbo nucifera) is a versatile vegetable with diverse varieties.
• Understanding varietal flavor differences is crucial for optimizing its use in food products and breeding programs.

Purpose of the Study:

• To comprehensively characterize and differentiate the flavor profiles of 10 lotus root varieties.
• To identify key volatile organic compounds (VOCs) and taste attributes responsible for flavor variations.
• To establish a foundation for lotus root classification and processing based on flavor.

Main Methods:

• Utilized a multi-analytical approach including headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), GC-ion mobility spectrometry (GC-IMS), high-performance liquid chromatography (HPLC), electronic tongue (E-tongue), and sensory evaluation.
• Employed orthogonal partial least squares discriminant analysis (OPLS-DA) to identify significant flavor markers.
• Integrated data from volatile compounds, amino acids, nucleotides, and sensory attributes.

Main Results:

• Detected a total of 86 volatiles by GC-MS and 38 by GC-IMS, with significant varietal differences in their concentrations.
• Identified key odor-active compounds like (E)-2-nonenal (green, fatty), geraniol (floral), and 1-octen-3-ol (mushroom-like).
• Zaohua variety showed a fresh-green character (Z)-2-nonenal, Yeyong had unique floral notes, and specific varieties exhibited distinct sourness, bitterness, sweetness, and umami profiles.

Conclusions:

• Integrated analytical and sensory data successfully differentiated lotus root varieties based on their unique flavor profiles.
• Specific VOCs and taste attributes were linked to distinct varietal characteristics, providing valuable insights for breeding and food processing.
• The study offers a theoretical basis for classifying and utilizing lotus root cultivars according to their sensory properties.