Study of aroma generation pattern during boiling of hot pot seasoning

Hot pot is popular among consumers because it provides a rich and multi-level flavor experience during boiling. In this study, the aroma compounds of hot pot seasoning (HPS) during different boiling times were characterized by comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry. Twenty-four aroma-active compounds with high flavor dilution (FD) factors were selected by aroma extract dilution analysis. Based on the odor activity values (OAVs), 23 key aroma-active compounds were identified as characterizing the main aroma profile of HPS during boiling. Furthermore, multivariate statistical analysis was used to screen out 10 key differential aroma-active compounds, which were used to distinguish the difference in aromas for HPS during the different boiling times. Finally, kinetic fitting was used to reveal the generation regularity of these 10 compounds. The results showed significant changes in the content of acetophenone, (E)− 2-heptenal and phenylacetaldehyde, conforming to first-order kinetics during boiling. However, other compounds were not well-fitted into the classical reaction kinetics models. [Display omitted] •The aroma compounds were identified in hot pot seasoning (HPS) by GC×GC–O–MS.•The aroma profile of HPS during boiling was characterized.•Ten key different aroma-active compounds were selected.•Kinetic fitting was used to reveal the release regularity of these 10 compounds.•Boiling process had a positive effect on the aroma composition of the HPS.