Characterization of Key Aroma Compounds in a Commercial “Wok Hei” Flavoring Selected Based on Market Performance

“Wok Hei” is a comprehensive description of the characteristic aroma formed through a series of reactions that occur in food during high-temperature cooking. As a food additive, “Wok Hei” flavoring could impart “Wok Hei”-like sensory characteristics to dishes and dish-flavored foods, serving as an auxiliary tool for optimizing the flavor of industrialized dishes. Due to its short time on the market, the flavor characteristics and key aroma-active components of “Wok Hei” flavoring had not been clarified, and relevant research remained scarce. This study focused on a representative commercially available “Wok Hei” flavoring, using solvent-assisted flavor evaporation (SAFE) to extract volatile compounds. Then the aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). The results showed that a total of 36 aroma-active compounds were identified, among which 21 compounds with a flavor dilution factor≥16 were recognized as relatively important aroma-active compounds. Through quantitative analysis via the standard curve method and calculation of odor activity values (OAVs), 9 aroma-active compounds were ultimately confirmed to have an OAV>100, thus being designated as the key aroma-active compounds. Specifically, dimethyl disulfide, diallyl disulfide, and diallyl trisulfide dominate the garlic and green onion notes. 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, maltol, and 3-methyl-2-hydroxy-2-cyclopenten-1-one enhanced the sweet and toasted notes. Guaiacol and phenol complemented the toasted and soy sauce-like notes. While (E,E)-2,4-decadienal imparted a fatty note. Collectively, these compounds constructed the complex aroma profile of the flavoring. Recombination experiments indicated that there was no significant difference in aroma attributes between the recombinant sample and the original flavoring sample (P>0.05), confirming that these 9 compounds were the core substances contributing to the characteristic flavor of “Wok Hei” flavoring. This study aimed to deepen the scientific understanding of “Wok Hei” flavor and provide theoretical support for the development of “Wok Hei”-type flavorings and flavoring products.