Analysis of Volatile Flavor Components of Three Mouldy Amaranth Stalks

• Published in: Shipin gongye ke-ji Vol. 46; no. 16; pp. 301 - 310
• Main Authors: Xinyue ZHANG, Linlin GUO, Wanxin WANG, Yujia LI, Meili XU, Cuicui DUAN, Fumin MA, Dan LI, Xiaolei LI
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.08.2025
• Subjects: mouldy amaranth stalk; odour activity value; principal component analysis; solid-phase microextraction; volatile flavour substances
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2024090195

Moldy amaranth stalk was a fermented food with national and regional characteristics, and volatile compounds determined the flavor quality of moldy amaranth stalk. In this study, the volatile flavor components of three kinds of commercially available moldy amaranth stalks from different origins in Zhejiang Province were analyzed. Electronic nose testing showed that Product B (Ningbo) had the highest inorganic sulfide flavor strength. A total of 117 volatile flavor components, including 32 alcohols, 15 aldehydes, 20 esters, 11 ketones, 5 acids, 6 phenol, 12 olefins, 10 alkanes, and 2 ethers, were detected in the three moldy amaranth stalks by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) among them. There were 35 components with the aromatic activity value (OAV) of more than 1 in Product A (Shengzhou), 28 in Product B (Ningbo), and 40 in Product C (Shaoxing). p-Cresol and n-Nonanal were confirmed as an important marker, contributing to the smoky, herbal and vinega