In order to determine the key odorants in Shaomai (SM) and to investigate the changes of the odorants during SM storage, volatiles were extracted by solvent extraction combined with solvent-assisted flavor evaporation. A total of 50 odoractive compounds were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Among these compounds, 1-octen-3-ol, anethole, guaiacol and 2-pentylfuran had the highest flavor dilution (FD) of 6561 as determined by aroma extract dilution analysis (AEDA). Thirty-seven compounds with FD factors ≥ 81 were quantitated by the internal standard method. Based on the quantitative results and odor thresholds reported in the literature, their odor activity values (OAVs) were calculated. Totally 21 odorants with OAV ≥ 1 were determined as the key odorants of SM. The contents of the 37 compounds in SM stored for up to 13 months at room temperature were analyzed and their OAVs were calculated. The results showed that the number of key odorants in SM did not change during storage. The levels of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, hexanal and 4-vinylguaiacol decreased greatly, while most of the other compounds changed little.

To identify the key odorants in Amomum tsaoko cobs (ATC) before and after enzymatic treatment, solvent extraction (SE) followed by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to extract and analyze volatile components in ATC. A total of 82 compounds were identified, including 32 odor-active compounds. Quantitative analysis was conducted by the internal standard method, and the concentrations of odor-active compounds in fresh ATC, and ATC treated by cellulase, β-glucosidase or their mixture were 237562.17, 220738.79, 296759.57 and 284809.47 μg/kg, respectively. Based on their concentrations and thresholds, odor activity values (OAVs) were calculated, and 19 odorants with OAV equal to or greater than 1 were determined as the key odorants of ATC. The numbers of key odorants in fresh ATC, and ATC treated by cellulase, β-glucosidase or their mixture were 16, 15, 16 and 15, respectively. Because of their different key odorants, the extracts had different odor characteristics. Different enzymes should be selected for the extraction of aroma components from ATC according to practical needs.