Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

The present study aimed to investigate the visual sensory profile of spicy tallow hot pot seasoning (STHPS) and characterize its aroma by the molecular sensory method. The flavor characteristics (numbing, pungent, umami, and fragrant) of STHPS were confirmed by visual sensory flavor analysis, and the sensory wheel of STHPS was mapped for the first time. A total of 85 aroma-active compounds were detected in STHPS by multiple extraction methods combined with comprehensive gas chromatography-olfactometry-mass spectrometry (GC x GC-O-MS). Of them, linalool (65.2-82.0 mu g/g) and linalool acetate (15.4-37.5 mu g/g) were the most abundant compounds in STHPS. Finally, 20 key aroma-active compounds were identified by aroma recombination and omission exper-iments, including linalool, (E)-2-decenal, etc. Aldehydes, nitrogen/sulfur compounds, and terpenes were responsible for intense fatty, meaty, roasted, sulfur/garlic-like, and spice-like aromas in STHPS.