Analysis of key volatile flavor compounds of sesame Nann by HS-SPME-GC-MS coupled with electric-sense technology

doi:10.6048/j.issn.1001-4330.2025.07.025

Abstract

Abstract:

【Objective】 To study the volatile components of Xinjiang Nann and provide data support for its industrial production. 【Methods】 Electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with relative odor activity value (ROAV) were used to evaluate the volatile components and key aroma components of Xinjiang sesame Nann. 【Results】 The results showed that the electronic nose could effectively distinguish the volatile components in different Xinjiang Nann; the electronic tongue could not effectively distinguish the taste of different Xinjiang sesame Nann. A total of 161 volatile compounds were detected by HS-SPME-GC-MS, including 40 alkanes, 8 olefins, 3 alkynes,19 aldehydes, 29 alcohols, 15 ketones, 15 esters, 8 acids, 12 pyrazines,12 other compounds and 41 common volatile flavor compounds. ROAV analysis showed that (E)-nonenal, (E, E)-2, 4-decadienal were the key volatile substances of sesame Nann. Heptyl, nonaldehyde, 3-methylthiopropanal, phenylacetaldehyde, 3-hydroxy-2-butanone, isoamyl alcohol, n-hexanol and heptyl alcohol had important modification effects on the flavor of sesame Nann. 【Conclusion】 GC-MS technology combined with electronic nose and electronic tongue was the technical support for the analysis of volatile characteristics of staple Nann, and provided theoretical reference for the industrial production of Nann.

Key words: sesame Nann; HS-SPME-GC-MS; electronic nose; electronic tongue; ROAV

摘要：

【目的】研究芝麻馕的挥发性成分,为馕工业标准化生产化提供理论依据。【方法】利用电子鼻、电子舌、顶空-固相微萃取-气相色谱-质谱(Headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)联用技术,结合相对气味活度值(Relative odor activity value, ROAV)分析新疆芝麻馕中的挥发性成分以及关键香气。【结果】电子鼻可以对不同芝麻馕中的挥发性成分进行有效区分;电子舌对不同芝麻馕中的滋味区分效果不明显。HS-SPME-GC-MS共鉴定出161种化合物,其中包括烷烃40种、烯烃8种、炔烃3种,醛类19种、醇类29种、酮类15种、酯类15种和酸类8种,吡嗪12种、其他化合物12种,其中共有挥发性风味物质41种。(E)-壬烯醛、(E,E)-2,4-癸二烯醛为芝麻馕关键性挥发性物质,庚醛、壬醛、3-甲硫基丙醛、苯乙醛、3-羟基-2-丁酮、异戊醇、正己醇、庚醇对芝麻馕风味具有重要修饰作用。【结论】 GC-MS 技术结合电子鼻和电子舌为主食芝麻馕的挥发性特征物质分析提供技术支撑。

关键词: 馕, 电子鼻, 电子舌, HS-SPME-GC-MS, ROAV

CLC Number:

TS210
S38

MAO Hongyan, Zulipiya Maimaiti, WANG Jiamin, YUE Li, YU Ming. Analysis of key volatile flavor compounds of sesame Nann by HS-SPME-GC-MS coupled with electric-sense technology[J]. Xinjiang Agricultural Sciences, 2025, 62(7): 1803-1811.

毛红艳, 祖力皮牙·买买提, 王佳敏, 岳丽, 于明. 电子感官技术结合HS-SPME-GC-MS分析芝麻馕关键挥发性物质[J]. 新疆农业科学, 2025, 62(7): 1803-1811.

Figures/Tables 10

References 29

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discrimination index (%)	NZ2	NZ3	NZ4	NZ5
NZ1	21.82	20.08	28.19	27.75
NZ2		1.66	2.55	15.33
NZ3			1.92	8.74
NZ4				11.00

discrimination index (%)	NZ2	NZ3	NZ4	NZ5
NZ1	21.82	20.08	28.19	27.75
NZ2		1.66	2.55	15.33
NZ3			1.92	8.74
NZ4				11.00

Sample names	AHS	PKS	CTS	NMS	CPS	ANS	SCS
NZ1	6.60±0.1^a	5.20±0.20^a	3.50±0.10^a	6.40±0.10^a	3.00±0.06^a	6.00±0.20^a	5.90±0.10^a
NZ2	5.00±0.1^b	6.00±0.10^b	6.60±0.10^b	5.40±0.15^b	6.20±0.10^b	6.50±0.10^b	6.90±0.10^a
NZ3	5.50±0.1^c	6.00±0.06^b	6.60±0.10^b	5.80±0.10^c	6.50±0.10^c	6.50±0.06^b	5.80±0.06^b
NZ4	5.50±0.1^c	6.80±0.06^c	7.20±0.06^c	5.80±0.10^c	7.10±0.10^d	6.00±0.06^a	6.40±0.10^c
NZ5	7.50±0.15^d	6.30±0.15^b	5.90±0.10^d	6.50±0.06^a	6.90±0.10^d	4.90±0.06^c	4.90±0.06^d

Sample names	AHS	PKS	CTS	NMS	CPS	ANS	SCS
NZ1	6.60±0.1^a	5.20±0.20^a	3.50±0.10^a	6.40±0.10^a	3.00±0.06^a	6.00±0.20^a	5.90±0.10^a
NZ2	5.00±0.1^b	6.00±0.10^b	6.60±0.10^b	5.40±0.15^b	6.20±0.10^b	6.50±0.10^b	6.90±0.10^a
NZ3	5.50±0.1^c	6.00±0.06^b	6.60±0.10^b	5.80±0.10^c	6.50±0.10^c	6.50±0.06^b	5.80±0.06^b
NZ4	5.50±0.1^c	6.80±0.06^c	7.20±0.06^c	5.80±0.10^c	7.10±0.10^d	6.00±0.06^a	6.40±0.10^c
NZ5	7.50±0.15^d	6.30±0.15^b	5.90±0.10^d	6.50±0.06^a	6.90±0.10^d	4.90±0.06^c	4.90±0.06^d

Discrimination index (%)	NZ2	NZ3	NZ4	NZ5
NZ1	95.76	86.27	89.39	97.09
NZ2		85.26	90.89	70.71
NZ3			59.75	92.67
NZ4				94.41