In order to investigate the stimulating effects of different splashed oil temperatures on the flavor of minced Sichuan pepper-chili mixture and to explore the optimal temperature for the release of spicy and tingling flavor. The compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS). Principal component analysis (PCA) and partial least squares regression (PLSR) were used to analyze the correlation between sensory attributes and compounds. The results showed that the temperature of splashed oil had an enhancing effect on the flavor, promoting the release of flavor compounds in the mixture. GC-IMS detected 83 compounds, including 29 aldehydes, 19 terpenes, 9 alcohols, 7 ketones, 7 esters, 11 heterocycles, and 1 acid. Aldehydes had a significant impact on the flavor, while the increase in heterocyclic compounds indicated that splashed oil had a stimulating effect on the flavor. Terpenes were the major compounds responsible for the formation of a spicy and tingling flavor. PCA could distinguish flavor characteristics among samples. PLSR analysis showed that splashed oil temperature below 180 ℃ had a weak aroma-promoting effect, and this effect increased at 180 ℃ and peaked at 210 ℃, resulting in the most pronounced spicy and tingling flavor. At 240 ℃, the spicy and tingling flavor was poor, but the sensory perception of the tingling taste was good. The flavor properties of the samples were correlated with the compounds. This study provides a theoretical basis for the development and processing of spicy and tingling flavor in the future.

In order to explore the difference in flavor among yak leg meat roasted at different temperatures, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), relative odor activity value (ROAV), partial least squares-discriminant analysis (PLS-DA), and principal component analysis (PCA) were used in this study. The results showed that the samples roasted at 240 ℃ for 7 min had the highest (E) sensory evaluation score. A total of 82 compounds were identified by GC-IMS, including 15 aldehydes, 12 alcohols, 24 lipids, 14 ketones, 7 heterocycles, 3 olefins, and 7 other compounds. The total amount of these compounds in sample E (240 ℃) was the highest, followed by samples D (180 ℃) and C (120 ℃). The total amount of these compounds in sample F (300 ℃) was lower than that in sample E (240 ℃). The key flavor compounds of roasted yak meat were ethyl 2-hydroxypropanoate, 4-methylguaiacol, 2-acetyl-1-pyrroline, 5-nonanone, ethyl salicylate, 1-propanol, (E,E)-2,4-heptadienal, 1-penten-3-one, (E)-2-heptenal, linalyl acetate, butanol-D, methional-M, 2-ethyl-6-methylpyrazine, 4-hexen-1-ol, (Z)-4-decenal, 2,4-heptadienal, 2-phenylethanol, and ethyl butyrate. Sample E had roasted meat-like, fatty, flowery and fruity aromas, which was the best among these five samples. The flavor of samples C and D was lower than that of sample E, having nutty, toasty, sweet and smoked aromas.

In order to identify the differences in flavor among different grades of stir-fried Pixian broad bean paste, solidphase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), GC-ion mobility spectrometry (GC-IMS), principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV) were applied to determine the key flavor compounds. The results showed that SPME-GC-MS identified 88 volatile organic compounds (VOCs), including 15 aldehydes, 11 alcohols, 17 esters, 13 ketones, 5 acids, 5 olefins, 6 alkanes, 7 heterocycles, 2 phenols, 7 ethers and other compounds. Among them, 34 were common to all samples. A total of 57 compounds were identified by GC-IMS, and 16 key flavor compounds with variable importance in the projection (VIP) values > 1 were identified by OPLS-DA. According to their OAV values, ethyl butyrate contributed to the apple-like aroma of super grade Pixian broad bean paste, and isovaleraldehyde contributed to its malty aroma; ethyl isovalerate contributed to the fruity aroma of first grade Pixian broad bean paste, and 3-methylthiopropionaldehyde was responsible for its roasted potato-like and soy sauce-like aroma; ethyl isbutyric acid contributed to the fruity aroma of second grade Pixian broad bean paste, and isovaleraldehyde and isobutyraldehyde were responsible for its malty aroma. Finally, it was determined that the overall aroma characteristics of stir-fried Pixian broad bean paste were fruity, wine-like, malty, sour, herbaceous, cocoa-like, almond-like and soy sauce-like. These results can serve as references for determining the aroma characteristics of stir-fried Pixian bean paste in the future, and provide a basis for the early design of sensory descriptors for quantitative descriptive analysis.