基于电子鼻和顶空-气相色谱-离子迁移色谱法分析油炸细叶韭的风味特征

通过电子鼻和顶空-气相色谱-离子迁移色谱（headspace-gas chromatography-ion mobility chromatography，HS-GC-IMS）研究中国传统炒制方法加工的细叶韭的风味特征。通过主成分分析进行电子鼻检测发现，细叶韭的主要挥发性成分为氮氧化物、萜烯、有机硫化物和含硫有机化合物，而油炸过程明显改变了细叶韭的风味结构，其中含硫化合物显著增加。HS-GC-IMS分析从油炸细叶韭和细叶韭之间共56 种不同组分中鉴定出25 种挥发性化合物，其中油炸细叶韭中的5 种脂溶性化合物和2 种水溶性化合物含量远大于细叶韭，证实了传统油炸加工基础上的风味变化。本实验结合电子鼻和HS-GC-IMS的互补优势对中国传统油炸方法处理的细叶韭进行风味表征，是一种有效、准确和灵敏的测定葱属植物风味方法。

Flavor Characteristic Analysis of Fried Allium tenuissimum L. Flowers by Electronic Nose and Headspace-Gas Chromatography-Ion Mobility Spectrometry

Flavour characteristics of Allium tenuissimum L. (AtL) flowers processed by the Chinese traditional stir-frying method were investigated by electronic nose (E-Nose) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose detection with principal component analysis (PCA) revealed that the main volatile components of AtL flowers were nitrogen oxides, terpenes, organic sulfides and sulfur-containing organic compounds, while the stir-frying process distinctly changed the flavor pattern of AtL flowers, resulting in significantly increased levels of sulfur-containing compounds. A total of 56 components were detected across fried AtL (FAtL) and raw AtL flowers, of which 25 were identified as volatile compounds by HS-GC-IMS. The contents of five fat-soluble and two water-soluble compounds in FAtL were far higher than those in AtL, confirming that stir-frying changed the flavor of AtL flowers. In conclusion, the combination of E-Nose and HS-GC-IMS represents an efficient, accurate and sensitive method for the determination of flavor components in Allium plants.