Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins

• Published in: Shipin gongye ke-ji Vol. 46; no. 16; pp. 291 - 300
• Main Authors: Jiayi HUANG, Yuke PENG, Wenxuan TIAN, Yanzhe CHENG, Zitian CHEN, Yaning CHANG
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.08.2025
• Subjects: electronic tongue; flavor compounds; gas chromatography-mass spectrometry (gc-ms); ingredient analysis; zaolu
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2024090005

Zaolu, a distinctive regional fermented delicacy, was renowned for its pronounced aroma and rich, mellow flavor. A deeper comprehension of the olfactory and gustatory profiles of Zaolu variants was facilitated by analyzing their flavor variances, thereby enhancing product quality. Four geographically distinct Zaolu samples were scrutinized in this research, with gas chromatography-mass spectrometry (GC-MS) employed to identify and quantify the predominant volatile flavor compounds. Flavor disparities were investigated by integrating the electronic nose, while the taste intensity was assessed through electronic tongue modeling and sensory analysis. Ultimately, the flavor characteristics and signature components intrinsic to the diverse origins of Zaolu were elucidated. The flavor characteristics and signature components of Zaolu from diverse origins were revealed by this comprehensive approach. Results showed that, the findings revealed a detection of 172 volatile compounds across the samples, with esters bein