Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC-MS coupled with E. NOSE

Objectives: The Chive chives cultivars Han Yu Zi Gen, Fu Jiu Bao F1, Shouguang Du Gen Hong, Xue Jiu, Jiu Xing 22, and Ma Lian Da Ye Bai Gen are recently evolved cultivars, and this would be the first study to characterize for agronomy, quality, volatile profile and E-Nose for aromatic and textural quality.Methods: These cultivars were selected based on their suitability for aromatic and textural qualities that are desirable for food processing. The cultivars Han were analyzed for agronomy and quality indices by methods in general use in modern laboratories, while their volatile profile was studied by HS-SPME/GC- MS and E-nose analyses.Results: The cultivars varied for agronomy and quality indices (P < 0.05). The volatile profile showed that Esters, Heterocyclic polymers, Acids, Aldehydes, Hydrocarbons, Sulfides, Ketones, Ethers, Furfuryl derivatives, and Phenols were dominating compound groups. High total volatile contents (17.75 and 17.54 mg/g) were determined in Xue Jiu and Han Yu Zi Gen, respectively, more significant than Fu Jiu Bao F1, Ma Lian Da Ye Bai Gen, Jiu Xing 22, and Shouguang Du Gen Hong (12.22, 11.70, 10.19 and 9.53 mg/g), respectively. PCA showed that W5S and W2W were the farthest points of the first and second principal components, respectively, while W5S, W1S, W3C, W1C and W2W were main sensors classifying cultivars; where sensor W5S had larger contribution rate.Conclusions: In this study, HS-SPME/GC-MS and E-nose methods accurately detected flavor differences among cultivars. These analyses further suggested that Xue Jiu and Han Yu Zi Gen possessed strong overall flavor characteristics; while Shouguang Du Gen Hong was the lightest in flavor characteristics. Hence it is for the general recommendation that Chinese chive cultivars Xue Jiu and Han Yu Zi Gen may be a choice of the food industry for appropriate utilization. (c) 2022 The Author(s). Published by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).