基于电子鼻技术的槟榔在加工过程中的气味特征分析OA

In order to analyze and examine the odors changes of areca nuts at different processing stages,the Heracles Neo rapid gas chromatography electronic nose was utilized.Based on principal component analysis(PCA),cluster analysis and discriminant factor analysis(DFA)statistical analysis,the four-stage clustering law of odor evolution during areca nuts processing was revealed:the odor profiles of the raw seed/softening/cooking stage were similar;the enzymatic hydrolysis/toasting/steaming/drying stage were grouped as characteristic odor clusters;the hanging table/slicing/de-pitting stage presented high similarity;and the drying/fragrance stage laid the foundation for the final product flavor.Using the Arochembase database,a total of 20 different compounds were qualitatively identified in 12 different processing stages of areca nuts,mainly including 4 alcohols,6 aldehydes,7 hydrocarbons,2 esters,and 1 heterocyclic compound.Based on the relative odor activity values(ROAV),five key odor substances,namely acetaldehyde,butyraldehyde,propanal,isovaleraldehyde and 2-p-methoxy-1,3-diene,were identified as common key odorants across all samples.The addition of brine during the salting process had a significant impact on the overall flavor of areca nuts,and the addition of brine was shown to change the composition of volatile components.The results of this study provide a theoretical basis for the processing and quality control of areca nuts.