Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology

To find out the kinds of volatile flavor compounds in giant salamander head soup and evaluate the quality of the soup, the volatile flavor fingerprints of Andrias davidianus soup with different stewing time (30, 60, 90, 120 and 150 min) were investigated by gas chromatography ion migration chromatography (GC-IMS). The results showed that: GC-IMS technology could achieve better separation of volatile flavor compounds of salamander head soup at different stewing time. A total of 35 volatile flavor compounds were identified in different stewing time, including 17 aldehydes, 8 esters, 4 ketones, 4 alcohols, 1 acid and 1 pyrazine. With the extension of stewing time (30~150 min), the concentrations of propanal, 3-methylbutan-1-ol, ethanol, heptanal, 2-heptanone, ethyl acetate, nonanal and octanal decreased significantly, while the concentrations of n-hexanol, butanal, ethyl 2-methylbutyrate, hexyl propanoate, 2-butanone, pentanal, 3-methylbutanal, benzaldehyde, ethyl propanoate and ethyl butyrate increased gradually. In this study, the volatile flavor fingerprints of salamander head soup during stewing were established, and the volatile flavor profiles of salamander head soup at different stewing time were visualized, which provided a reference for quality control, quality evaluation and standard formulation of salamander head soup in the future.