Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose

Abstract

Electronic nose and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds of pot-stewed lotus rhizomes made in the laboratory (PSLR) and other three samples sold in the market. Principal component analysis (PCA) of the electronic nose and GC-MS data suggested that lotus rhizome stewed in laboratory has unique flavor. There were 65 kinds of volatile flavor components in PSLR (sample A), 51 kinds in sample B, 49 kinds in sample C and 41 kinds in sample D. There were 25 kinds of common components in four pot-stewed lotus rhizomes, such as β - myrcene, d-limonene, β - ocimene, α - terpinene, γ – terpinene, linalool, (-) - 4-terpineol, α - terpineol, anethol and eugenol. The principal component analysis (PCA) can find out the characteristic components which determine the flavor of different pot-stewed lotus rhizome products, and the overall flavor of PSLR samples is better than that of market products.