Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology

Abstract

Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (p<0.05). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique.

Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis

“…This method has shown great merits, such as the fact that samples do not need to be pretreated, and benefits in terms of its high sensitivity, fast detection speed, high separation efficiency, and satisfactory visualization [10,11]. Recently, GC × GC-TOF/MS, flash GC electronic nose, GC-MS, and GC-O have been employed to identify the characteristic aromatic components of different kinds of beef tallow and hotpot seasoning products [5,12,13]. In addition, research trends highlight the key differential compounds based on a multivariate statistical analysis (PLS-DA or OPLS-DA), which can be used to better understand the flavor profiles of different food products [14].…”