Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography-mass spectrometry and sensory evaluation

Ruixin Meng; Dandan Pu; Zikang Xu; Jinchang Liu; Qingfang Zhang; Maosheng Xu; Baoguo Sun; Yuyu Zhang

doi:10.1016/j.foodchem.2024.142252

Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography-mass spectrometry and sensory evaluation

Food Chem. 2024 Nov 29:467:142252. doi: 10.1016/j.foodchem.2024.142252. Online ahead of print.

Authors

Ruixin Meng¹, Dandan Pu¹, Zikang Xu¹, Jinchang Liu², Qingfang Zhang², Maosheng Xu², Baoguo Sun¹, Yuyu Zhang³

Affiliations

¹ China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
² Yantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, China.
³ China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China,. Electronic address: zhangyuyu@btbu.edu.cn.

PMID: 39631355
DOI: 10.1016/j.foodchem.2024.142252

Abstract

The aroma changes of stir-fried shredded potatoes (SFSP) were investigated using thermal desorption combined with sensory evaluation and chemometrix analysis. The intensity of the sauce aroma, savory, fatty, and roasty attributes were significantly increased, while the intensity of beany and green attributes were significantly (p < 0.001) inhibited after soy sauce added. Ninety-nine aroma compounds were detected in SFSPs, and aldehydes were the most abundant (relative concentration ratio, 59.18 %-88.80 %). The pH value changes confirmed that soy sauce increased the aroma variances by migration but decreased the total aroma content due to the high oxidation inhibition of unsaturated fatty acids. Eleven aroma compounds contributing to aroma attribute variances were confirmed by partial least squares analysis and aroma-change pattern analysis. Addition test further verified that β-pinene, acetic acid, methanethiol, methional, limonene, 2-acetylpyrrole, ethyl acetate, 1-pentanol, dimethyl trisulfide, dimethyl disulfide, and phenylethanol played a key role in promoting the aroma profiles of SFSP.

Keywords: Addition test; Aroma compound; Sensory evaluation; Soy sauce; Stir-fried shredded potatoes.