Liu Xiao, Liu Ling-Xiao, Xu Qin-Guo, Hu Xiao-Jie, Liu Yun-Guo
College of Life Sciences, Linyi University, Linyi 276000, China.
Linyi Academy of Agricultural Sciences, Linyi 276005, China.
Anal Methods. 2025 Feb 13;17(7):1627-1642. doi: 10.1039/d4ay01993h.
Wasabi is a type of sauce made from the plant horseradish. During its production and storage, gas production sometimes occurs, which leads to changes in the flavor quality of wasabi. In this study, an electronic nose, electronic tongue, headspace-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry combined with multivariate statistical analysis were used to compare the differences in odor, taste and volatile components between normal and gas-producing wasabi. The results showed that normal and gas-producing wasabi samples could be distinguished by the electronic nose and electronic tongue. Furthermore, 72 and 65 volatile components were identified from wasabi by headspace-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry analysis, respectively. In addition, 33 key volatile components that caused the difference between normal and gas-producing wasabi were identified through variable projection importance index analysis. Therefore, normal and gas-producing wasabi could be effectively distinguished and their differences in odor, taste and volatile components could be clarified by the four flavor analysis techniques combined with multivariate statistical analysis, which provide a scientific basis for the quality control and process optimization of wasabi.
芥末是一种由辣根植物制成的调味酱。在其生产和储存过程中，有时会产生气体，这会导致芥末风味品质的变化。在本研究中，采用电子鼻、电子舌、顶空气相色谱 - 质谱联用仪和顶空气相色谱 - 离子迁移谱联用仪并结合多元统计分析，比较正常芥末和产气芥末在气味、味道和挥发性成分上的差异。结果表明，正常芥末和产气芥末样品可以通过电子鼻和电子舌进行区分。此外，通过顶空气相色谱 - 质谱联用仪和顶空气相色谱 - 离子迁移谱联用仪分析，分别从芥末中鉴定出72种和65种挥发性成分。另外，通过变量投影重要性指数分析，确定了33种导致正常芥末和产气芥末之间差异的关键挥发性成分。因此，结合多元统计分析的四种风味分析技术能够有效区分正常芥末和产气芥末，并阐明它们在气味、味道和挥发性成分上的差异，这为芥末的质量控制和工艺优化提供了科学依据。
