Comparison of flavor components between normal and gas-producing wasabi based on HS-GC-IMS, HS-GC-MS and electronic sensory technology

Abstract

Wasabi is a type of sauce made from the plant horseradish. During its production and storage, gas production sometimes occurs, which leads to changes in the flavor quality of wasabi. In this study, an electronic nose, electronic tongue, headspace-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry combined with multivariate statistical analysis were used to compare the differences in odor, taste and volatile components between normal and gas-producing wasabi. The results showed that normal and gas-producing wasabi samples could be distinguished by the electronic nose and electronic tongue. Furthermore, 72 and 65 volatile components were identified from wasabi by headspace-gas chromatography-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry analysis, respectively. In addition, 33 key volatile components that caused the difference between normal and gas-producing wasabi were identified through variable projection importance index analysis. Therefore, normal and gas-producing wasabi could be effectively distinguished and their differences in odor, taste and volatile components could be clarified by the four flavor analysis techniques combined with multivariate statistical analysis, which provide a scientific basis for the quality control and process optimization of wasabi.