Comparative Analysis of Characteristic Flavor of Scrambled Eggs with Zanthoxylum bungeanum Buds and Toon sinensis Buds Based on Electronic Nose and GC-MS
Based on electronic nose and solid-phase microextraction-gas chromatography/mass spectrometry(SPME-GC/MS),the differences and similarities of characteristic volatile flavor substances in scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds are studied.According to electronic nose analysis,the flavor fingerprints of scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds are similar,and the difference of overall aroma response values is not significant.SPME-GC/MS analysis shows that the characteristic volatile flavor substances of scrambled eggs with Zanthoxylum bungeanum buds are olefins(69.370%),among which,the relative content of D-limonene(34.973%)and laurene(17.656%)is higher.The main flavor substances of scrambled eggs with Toon sinensis buds are esters(56.057%),among which,the relative content of ethyl acetate(32.810%)and isoamyl acetate(17.397%)is higher.Eighteen identical flavor substances are detected in scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds,among which,the relative content of D-limonene,laurene,α-pinene is higher,so scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds have similarities in flavor.The main volatile compounds in scrambled eggs with Zanthoxylum bungeanum buds such as D-limonene and laurene have strong pharmacological activities,indicating that scrambled eggs with Zanthoxylum bungeanum buds may have some pharmacological functions.Due to the previous experimental results indicating that there is no significant difference in the level of acceptance between the two kinds of scrambled eggs,the scrambled eggs with Zanthoxylum bungeanum buds also has good research significance and promotion prospects.This study has provided data references for the comprehensive utilization of Zanthoxylum bungeanum leaves resources for edible development of Zanthoxylum bungeanum buds.