Analysis of Flavor Differences Between Undaria pinnatifida Produced Using Different Processing Methods and from Different Origins Based on GC-IMS
2025
Xinyi Che | Fangjie Cao | Tingmei Yan | Xingyu Liu | Qiming Cai | Shu Liu | Yichao Ma | Dandan Ren | Hui Zhou | Qiukuan Wang | Yunhai He | Han Zhang
To investigate the effects of different processing methods on the characteristic flavor of Undaria pinnatifida, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh U. pinnatifida from Dalian (WD), salted U. pinnatifida from Dalian (WY), dried U. pinnatifida from Dalian (WG), and fresh U. pinnatifida 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 U. pinnatifida during processing.
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