Characterization of Volatile Compounds in Ten Different Instant Noodle Seasonings by Gas Chromatography–Mass Spectrometry and Odor Activity Values

Abstract

The dominant volatile organic components (VOCs) of ten instant noodle seasonings from three manufacturers were investigated by headspace-solid phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). A total of 174 VOCs were identified, including hydrocarbons (8), terpenes (66), aldehydes (16), esters (23), alcohols (17), ethers (8), acids (5), phenols (5), ketones (12), and other compounds (14). Among them, 69 VOCs were identified as significant odorants with odor activity values (OAVs) greater than 1, indicating that these components were important in the distinct seasoning aromas. Linalool, (E,E)-2,4-decadienal, isovaleraldehyde, D-limonene and anethole were found in all samples as dominant aroma compounds. Moreover, the principal volatile compounds responsible for specific seasoning aromas were identified by principal component analysis (PCA) and cluster analysis (CA). The results clearly distinguished four groups of compounds producing the dominant aromas in the ten instant noodle seasonings: group I in spicy beef; group II in stewed chicken with mushrooms; group III in hot beef; and group IV in sour bean and ribs, sour and hot beef, stewed beef, beef with rattan pepper, beef with pickled cabbage, fish and shrimp, and tomato sauce. This study provided a theoretical basis for understanding the aroma characteristics of different flavor instant noodle seasonings.