Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS

Abstract

Chinese water chestnut (CWC) is one of the most popular hydrophytic vegetables in China due to its unique aroma and taste. The volatile compounds (VOCs) of CWC with different processing methods were evaluated. The results of headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS) showed that alcohols, aldehydes, aromatics, and esters were the main VOCs, and the headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) results indicated that esters, amines and aromatics were the main flavor components. Compared with other processes, the VOC alcohol levels in fresh cutting (FF) decreased, while esters and sulfide increased. The flavor of CWC in the cooking with peeling (PC) and steaming with peeling (PS) were similar, the FF and steaming with skin (WPC) are very different from the other samples. This study is the first to provide results regarding differences in the aroma compounds of CWC processed with different methods, and 146 aroma compounds were characterized.

Keywords

• Chinese water chestnut
• HS-GC-IMS
• HS-SPME-GC-MS
• Volatile compound