Characterization of odor-active compounds in Liuzhou River snail rice noodles soup by sensory-directed flavor analysis

Abstract

Liuzhou River snails rice noodles, a special snack of Liuzhou City in the Guangxi Zhuang Autonomous Region, China, possess a unique flavor of spicy, refreshing, fresh, sour, and hot. The present study aimed to characterize the composition of volatile compounds and key odor-active compounds in river snails rice noodles soup (RSRNS) through aroma extract dilution analysis and odor activity value calculation using solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS). A total of 71 volatile compounds were identified by GC–O–MS, of which 49 were odor-active. Meanwhile, 125 volatile compounds were identified by GC×GC–O–MS, of which 68 were odor-active. These results indicated that 3-methylbutanal, linalool, 1,8-cineole, myrcene, 2-acetylpyrazine, 4-allylanisole, 2-acetylthiazole, 1-octen-3-ol, hexanal, and eugenol were the main odor-active compounds of RSRNS.