Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS

• Published in: Food chemistry advances Vol. 1; p. 100072
• Main Authors: Huang, Shuangquan, Li, Guanli, Luo, Yanghe, Lan, Haijin, Li, Xiaochun, Kang, Chao, Shuai, Liang, Nie, Hui
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2022; Elsevier
• Subjects: Chinese water chestnut; HS-GC-IMS; HS-SPME-GC-MS; Volatile compound; Volatile compound; HS-SPME-GC-MS; Chinese water chestnut; HS-GC-IMS
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2022.100072

•The aroma compounds of CWC were analyzed for the first time.•A total of 146 aroma compounds were characterized and annotated in processed CWC.•The flavor compounds of the FF are different from the other samples.•GC–MS and GC-IMS exhibited the difference results between the five samples. Chinese water chestnut (CWC) is one of the most popular hydrophytic vegetables in China due to its unique aroma and taste. The volatile compounds (VOCs) of CWC with different processing methods were evaluated. The results of headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS) showed that alcohols, aldehydes, aromatics, and esters were the main VOCs, and the headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) results indicated that esters, amines and aromatics were the main flavor components. Compared with other processes, the VOC alcohol levels in fresh cutting (FF) decreased, while esters and sulfide increased. The flavor of CWC in the cooking with peeling (PC) and steaming with peeling (PS) were similar, the FF and steaming with skin (WPC) are very different from the other samples. This study is the first to provide results regarding differences in the aroma compounds of CWC processed with different methods, and 146 aroma compounds were characterized.