hotpot base, cooking time, electronic nose, gas chromatography-mass spectrometry, odor activity value, orthogonal partial least squares discriminant analysis, Food processing and manufacture, TP368-456

To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min (A), 30 min (B), 60 min (C) and 90 min (D), electronic nose, trap head space-gas chromatography-mass spectrometry (HS-Trap-GC-MS) combined with radar charts, principal component analysis, odor activity value (OAV), and orthogonal partial least squares discriminant analysis (OPLS-DA) were utilized to explore the odor variation patterns of Dezhuang hotpot base cooked for varying durations. Results of the electronic nose indicated significant differences in the overall odor profiles of the hotpot base at different cooking times. The GC-MS analysis revealed that a total of 87 volatile compounds were detected across four samples, with olefins, alcohols, and ethers being the main volatile substances in the hotpot base cooked for various durations. The OAV analysis showed that linalool and anethole were key volatile compounds common to different cooking times. Compounds such as 2-caryophyllene, dihydrocarveol, acetone, divinyl disulfide, isoamyl propionate, α-terpineol, (1S)-(+)-3-carene, (E)-β-ocimene, P-cymene, ethyl propionate, n-pentene, and p-xylene were identified as characteristic substances contributing to the differences among the samples. The composition and aroma characteristics of Dezhuang hotpot base were significantly influenced by the cooking time. The results of the study can provide references for the research and development, quality control, and consumer guidance of hotpot base materials.