Analysis of Characteristic Flavor Components of Instant Bird's Nests at Different Storage Time

(1.China National Research Institute of Food and Fermentation Industries, Beijing 100015;2.Bird's Nest Research Institute of Xiamen Yan Palace Seelong Food Co., Ltd, Xiamen 361100, Fujian)

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    In order to explore the flavor characteristics of instant bird's nests with different storage times. Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile organic compounds of commercial bird's nests at five storage times. The results showed that the volatile components of instant bird's nests varied significantly at different storage times (P < 0.05). A total of 44 volatile organic compounds (including monomers and dimers) were identified, mainly for aldehydes and esters. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) could effectively discriminate the instant bird 's nests with five storage time. According to the variable important in the projection (VIP) of PLS-DA model, the results of fingerprint map and hierarchical clustering analysis, 12 (VIP>1) characteristic volatile substances were finally selected. These characteristic flavor components are acetic acid (M, D), (Z)-hept-4-enal, butan-2-one (M), 3-methyl-3-buten-1-ol, heptanal, ethyl acetate (D), propyl acetate (M), pentanal, butanal and propyl acetate (M, D). The samples of instant bird's nests with different storage times can be better discriminated by these characteristic compounds.

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  • Received:April 25,2023
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  • Online: May 24,2024
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