Analysis of Flavor Characteristics of Brine of Guilin Rice Noodles Based on Electronic Tongue,GC-IMS and GC-MS
In this study,electronic tongue analysis technology combined with gas chromatography-ion migration spectrometry(GC-IMS)is used to detect the brine of 18 Guilin rice noodles restaurants in Nanning and Guilin,as well as two types of industrial brine.After taste profile,fingerprint and similarity analysis of volatile substances,five typical samples are selected,and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with odor activity value(OAV)is used to determine the key flavor substances.Electronic tongue results show that the taste characteristics of brine of Guilin rice noodles are significant saltiness and umami,with prominent umami aftertaste,slight bitterness and astringency and a certain bitterness aftertaste.GC-IMS results show that there are a total of 60 volatile substances in the brine from 18 Guilin rice noodles restaurants(37 substances are identified by qualitative analysis),and they have some similarities,but they are significantly different from the volatile components of two types of industrialized brine.By using GC-MS,a total of 84 volatile substances are identified,among which,alkenes,alcohols,aldehydes,esters,ethers and heterocyclic compounds are the main volatile components in the brine of Guilin rice noodles.Eugenol,p-allylanisole and anisole are the key flavor substances shared by five Guilin rice noodle brine samples.
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