Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS
To investigate the effects of different processing methods on the characteristic flavor of <i>Undaria pinnatifida</i>, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh <i>U. pinnatifida</i> from Dalian (WD), salted <i&...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| author | Xinyi Che Fangjie Cao Tingmei Yan Xingyu Liu Qiming Cai Shu Liu Yichao Ma Dandan Ren Hui Zhou Qiukuan Wang Yunhai He Han Zhang |
| author_facet | Xinyi Che Fangjie Cao Tingmei Yan Xingyu Liu Qiming Cai Shu Liu Yichao Ma Dandan Ren Hui Zhou Qiukuan Wang Yunhai He Han Zhang |
| author_sort | Xinyi Che |
| collection | DOAJ |
| description | To investigate the effects of different processing methods on the characteristic flavor of <i>Undaria pinnatifida</i>, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh <i>U. pinnatifida</i> from Dalian (WD), salted <i>U. pinnatifida</i> from Dalian (WY), dried <i>U. pinnatifida</i> from Dalian (WG), and fresh <i>U. pinnatifida</i> from Shantou (WS), using GC-IMS, combined with relative odor activity value (ROAV) analysis. The results showed that GC-IMS effectively distinguished the volatile profiles of samples subjected to different processing methods, identifying a total of 45 flavor compounds. Aldehydes emerged as the key flavor components, accounting for relative contents of 53.85% (WD), 41.12% (WY), 52.62% (WG), and 45.28% (WS), which were significantly higher than those of other compound classes. The ROAV analysis revealed that 1-octen-3-ol and 1-octen-3-one were the characteristic compounds shared by all four sample groups. Furthermore, distinct processing methods influenced the distribution of saturated aldehydes, esters, and furans, which could serve as key indicators to distinguish between different processing techniques. Multidimensional analysis, including GC-IMS fingerprint visualization and principal component cluster analysis, confirmed significant flavor differences among the samples from different processing methods and origins. This study provides a theoretical basis for the quality control and standardized production of algal-based foods by multidimensionally analyzing flavor evolution in <i>U. pinnatifida</i> during processing. |
| format | Article |
| id | doaj-art-d55ed0d32f8d4ed480e706c324f80ce7 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-d55ed0d32f8d4ed480e706c324f80ce72025-08-20T02:21:11ZengMDPI AGFoods2304-81582025-06-011412210710.3390/foods14122107Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMSXinyi Che0Fangjie Cao1Tingmei Yan2Xingyu Liu3Qiming Cai4Shu Liu5Yichao Ma6Dandan Ren7Hui Zhou8Qiukuan Wang9Yunhai He10Han Zhang11College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaTo investigate the effects of different processing methods on the characteristic flavor of <i>Undaria pinnatifida</i>, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh <i>U. pinnatifida</i> from Dalian (WD), salted <i>U. pinnatifida</i> from Dalian (WY), dried <i>U. pinnatifida</i> from Dalian (WG), and fresh <i>U. pinnatifida</i> from Shantou (WS), using GC-IMS, combined with relative odor activity value (ROAV) analysis. The results showed that GC-IMS effectively distinguished the volatile profiles of samples subjected to different processing methods, identifying a total of 45 flavor compounds. Aldehydes emerged as the key flavor components, accounting for relative contents of 53.85% (WD), 41.12% (WY), 52.62% (WG), and 45.28% (WS), which were significantly higher than those of other compound classes. The ROAV analysis revealed that 1-octen-3-ol and 1-octen-3-one were the characteristic compounds shared by all four sample groups. Furthermore, distinct processing methods influenced the distribution of saturated aldehydes, esters, and furans, which could serve as key indicators to distinguish between different processing techniques. Multidimensional analysis, including GC-IMS fingerprint visualization and principal component cluster analysis, confirmed significant flavor differences among the samples from different processing methods and origins. This study provides a theoretical basis for the quality control and standardized production of algal-based foods by multidimensionally analyzing flavor evolution in <i>U. pinnatifida</i> during processing.https://www.mdpi.com/2304-8158/14/12/2107<i>U. pinnatifida</i>processing modegeographical originGC-IMSflavor differences |
| spellingShingle | Xinyi Che Fangjie Cao Tingmei Yan Xingyu Liu Qiming Cai Shu Liu Yichao Ma Dandan Ren Hui Zhou Qiukuan Wang Yunhai He Han Zhang Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS Foods <i>U. pinnatifida</i> processing mode geographical origin GC-IMS flavor differences |
| title | Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS |
| title_full | Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS |
| title_fullStr | Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS |
| title_full_unstemmed | Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS |
| title_short | Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS |
| title_sort | analysis of flavor differences between i undaria pinnatifida i produced using different processing methods and from different origins based on gc ims |
| topic | <i>U. pinnatifida</i> processing mode geographical origin GC-IMS flavor differences |
| url | https://www.mdpi.com/2304-8158/14/12/2107 |
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