Comprehensive Characterization and Comparison of Aroma Profiles of Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS.

Many scholars have studied soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of soup was analyzed and compared using electronic nose (E-nose) analysis, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A significant effect of cooking time on the overall aroma profile of soup was identified through E-nose analysis. By HS-GC-IMS and HS-SPME-GC-MS analysis, 51 volatile aroma compounds were detected, with alcohols and aldehydes identified as the main aroma substances. Based on the relative odor activity value (ROAV) and multivariate statistical analysis, 1-octen-3-ol, 1-octanol, methyl cinnamate, and 2-pentyl furan were determined to be the key aroma compounds in the cooking process. We observed that shorter cooking time preserved the mushroom aroma of soup most effectively. These findings can be utilized for the industrial production of soup and for optimization of its key aroma components.