Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

作     者：Wei Liu Yue Fan Qiannan Liu Fen Xu Liang Zhang Honghai Hu 

作者机构：Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2023年第16卷第1期

页      面：283-290页

核心收录：

学科分类：08[工学] 0828[工学-农业工程] 0836[工学-生物工程] 

基　　金：supported by the Special Fund of the National Key Research and Development Program of China(Grant No.2017YFD0400103). 

主　　题：Chinese pancake flavor profile E-nose E-tongue smart instrument identification 

摘      要：In order to reveal the flavor characteristics of Chinese pancakes,the aroma and taste compounds of seven traditional Chinese pancakes were identified.The results showed that electronic nose(E-nose)analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes;the principal components PC1 and PC2 represented 75.74%and 23.2%of the total variance(98.94%)respectively.Meanwhile,the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue(E-tongue)analysis with LDA was 99.32%;the discriminant factors DF1 and DF2 represented 94.99%and 4.33%of the total variance respectively.Furthermore,GC-MS results demonstrated that thirty-threeflavor compounds were identified in seven Chinese pancakes,including aldehydes,alcohols,alkanes,acids,and aromatics.Among the flavor components,aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma,such as(E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake,Jinan and Yishui pancake;hexanal present the largest contribution in Shenxian and Gaomi pancake;nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai’an pancake,respectively.The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples,and Qingzhou pancake had relatively high amino acid content.The content of glucose was higher than maltose in Gaomi,Shenxian,and Tai’an pancakes,whereas the content of maltose was higher than glucose in Linqu,Qingzhou,Jinan,and Yishui pancakes.These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition.The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.