Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

In order to reveal the flavor characteristics of Chinese pancakes, aroma and taste compounds seven traditional pancakes were identified. The results showed that electronic nose (E-nose) analysis with PCA could successfully distinguish profiles pancakes; principal components PC1 PC2 represented 75.74% 23.2% total variance (98.94%) respectively. Meanwhile, discrimination index based on tongue (E-tongue) LDA was 99.32%; discriminant factors DF1 DF2 94.99% 4.33% Furthermore, GC-MS demonstrated thirty-three flavor identified in including aldehydes, alcohols, alkanes, acids, aromatics. Among components, aldehydes ROAVs higher than 1 contributed most significantly overall aroma, such as (E,E)-2,4-nonadienal present largest contribution Qingzhou pancake, Jinan Yishui pancake; hexanal Shenxian Gaomi nonanal benzeneacetaldehyde Linqu Tai’an umami sweet amino acids abundant all pancake samples, had relatively high acid content. content glucose maltose Gaomi, Shenxian, whereas Linqu, Qingzhou, Jinan, pancakes. These indicated profiles differed terms their compound composition. presented be beneficial for providing a comprehensive method profile identification whole-grain-based staples Keywords: profile, E-nose, E-tongue, smart instrument, DOI: 10.25165/j.ijabe.20231601.6817 Citation: Liu W, Fan Y, Q N, Xu F, Zhang L, Hu H H. Identification from various areas using instruments combined E-noses E-tongues. Int J Agric & Biol Eng, 2023; 16(1): 283–290.