Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder
Jicai Bi
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
School of Food Science and Engineering, Hainan University, Haikou, China
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Formal analysis, Project administration, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorYang Li
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Methodology, Writing - original draft
Search for more papers by this authorZeyuan Lin
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Software, Supervision
Search for more papers by this authorZhen Yang
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Conceptualization, Data curation
Search for more papers by this authorFusheng Chen
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
Contribution: Formal analysis, Supervision, Validation
Search for more papers by this authorCorresponding Author
Sixin Liu
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou, China.
Email: [email protected] (S. L.) and [email protected] (C. L.)
Contribution: Formal analysis, Software
Search for more papers by this authorCorresponding Author
Congfa Li
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou, China.
Email: [email protected] (S. L.) and [email protected] (C. L.)
Contribution: Writing - review & editing
Search for more papers by this authorJicai Bi
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
School of Food Science and Engineering, Hainan University, Haikou, China
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Formal analysis, Project administration, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorYang Li
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Methodology, Writing - original draft
Search for more papers by this authorZeyuan Lin
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Software, Supervision
Search for more papers by this authorZhen Yang
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
Contribution: Conceptualization, Data curation
Search for more papers by this authorFusheng Chen
Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, China
Contribution: Formal analysis, Supervision, Validation
Search for more papers by this authorCorresponding Author
Sixin Liu
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou, China.
Email: [email protected] (S. L.) and [email protected] (C. L.)
Contribution: Formal analysis, Software
Search for more papers by this authorCorresponding Author
Congfa Li
School of Food Science and Engineering, Hainan University, Haikou, China
Correspondence
Sixin Liu and Congfa Li, School of Food Science and Engineering, Hainan University, Haikou, China.
Email: [email protected] (S. L.) and [email protected] (C. L.)
Contribution: Writing - review & editing
Search for more papers by this authorFunding information
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Grant/Award Number: KF202008; Scientific and Technological Project of Henan Province, Grant/Award Number: 212102110073
Abstract
The Wuxiang powder is a Chinese traditional condiment with a strong aroma and flavor. Moreover, it is suitable for dishes prepared using several cooking methods. Gas chromatography–ion mobility spectrometry was used to analyze the changes in the flavor of the original Wuxiang powder, the air-fried Wuxiang powder and the stewed Wuxiang powder. A total of 49 volatile compounds were studied, including 17 aldehydes, 9 alkenes, 9 esters, 7 alcohols, 2 ethers, 2 furans, 1 acid, 1 ketone and 1 phenol. The contents of aldehydes, hydrocarbons, esters and alcohols were higher than others. The principal component analysis elucidated significant differences in the aroma among different cooking methods of the Wuxiang powder. According to the relative odor activity value, the major flavor compounds that contributed to the difference in the aroma among different cooking methods were (Z, Z)-2, 4-decadienal, anethole, decanal, 3-methylbutanal, β-caryophyllene, α-pinene, linalool, eugenol, octanal, heptanal, and hexanal.
Practical applications
The Wuxiang powder is one of the most common commercial condiments and is known for its excellent flavor and nutritional value. It is often used in frying, roasting, boiling, cold mixing, and other cooking methods. The volatile components in the Wuxiang powder undergo changes due to different cooking methods. However, the literature comparing the volatile compounds in different cooking methods is little. We believe that this research could provide the basis data for Wuxiang flavor products.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data are not publicly available due to privacy or ethical restrictions.
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