Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout

Authors

ZHANG Xiaomin, College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430048 , China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education , Wuhan , Hubei 430048 , China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products , Wuhan , Hubei 430048 , China
DING Rui, College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430048 , China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education , Wuhan , Hubei 430048 , China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products , Wuhan , Hubei 430048 , China
WU Yangang, Public Inspection and Testing Center of Caidian District , Wuhan , Hubei 430107 , China
WU Zhengsi, Public Inspection and Testing Center of Caidian District , Wuhan , Hubei 430107 , China
CHEN Mengyuan, College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430048 , China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education , Wuhan , Hubei 430048 , China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products , Wuhan , Hubei 430048 , China
LIU Yan, College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430048 , China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education , Wuhan , Hubei 430048 , China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products , Wuhan , Hubei 430048 , China
GUO Xiao, College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430048 , China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education , Wuhan , Hubei 430048 , China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products , Wuhan , Hubei 430048 , China
GONG Zhiyong, College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430048 , China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education , Wuhan , Hubei 430048 , China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products , Wuhan , Hubei 430048 , ChinaFollow

Corresponding Author(s)

宫智勇（1966—），男，武汉轻工大学教授，博士。E-mail：gongzycn@whpu.edu.cn

Abstract

［Objective］ To investigate the nutritional quality and flavor characteristics of the unique lotus sprout in Caidian.［Methods］ A texture analyzer,electronic nose,solid -phase microextraction -gas chromatography -mass spectrometry (SPME -GC-MS),and gas chromatography -ion mobility spectroscopy (GC-IMS ) were used to analyze the textural properties and volatile organic compounds (VOCs ) 引用格式：张小敏，丁瑞，吴艳刚，等.蔡甸特色藕带的营养品质及风味特性综合评价 ［J］.食品与机械，2025，41（4）：139-147.C itation:ZHANG Xiaomin,DING Rui,WU Yangang,et al.Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout [J].Food & Machinery,2025,41(4):139-147.of three primary lotus sprout varieties,i.e.,"Maosanjie","Baiyuzan 2",and "Elian 5" in Caidian.The nutritional quality of these three lotus sprouts was comprehensively evaluated through principal component analysis.［Results］］ Significant differences were found in the nutritional quality of the three lotus sprout varieties,except for starch content.The cumulative contribution rate of the two principal components was 92.612%,effectively reflecting the comprehensive nutritional quality of the lotus sprouts.Baiyuzan 2 ranked first in terms of overall score.Maosanjie exhibited superior textural characteristics compared to the other two varieties.The overall flavor components of the three lotus sprouts were similar,with a higher content of small molecular volatile organic compounds.The flavor substance content in Maosanjie and Elian 5 was higher than that in Baiyuzan 2.Three common characteristic flavor compounds,2-pentyl furan,phenylacetaldehyde,and nonanal,were detected in all three lotus sprout varieties using SPME -GC-MS and GC -IMS.The relative content of aldehydes,esters,and ketones in the volatile components of the three lotus sprouts ranged from 22.10% to 30.06%,19.76% to 20.42%,and 18.67% to 24.47%,respectively,making significant contributions to the formation of the lotus sprout flavor.Aldehydes were the most prominent volatile compounds and played a key role in shaping the characteristic aroma of the lotus sprouts.Through orthogonal partial least squares discriminant analysis (OPLS -DA),17 volatile compounds with significant contributions were selected.Furthermore,a correlation between the quality and flavor of the lotus sprouts was found.［Conclusion］ Caidian lotus sprout is rich in nutrition,has a unique aroma,and shows broad market prospects.

Publication Date

6-2-2025

First Page

139

Last Page

147

DOI

10.13652/j.spjx.1003.5788.2024.80735

Recommended Citation

Xiaomin, ZHANG; Rui, DING; Yangang, WU; Zhengsi, WU; Mengyuan, CHEN; Yan, LIU; Xiao, GUO; and Zhiyong, GONG (2025) "Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout," Food and Machinery: Vol. 41: Iss. 4, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2024.80735
Available at: https://www.ifoodmm.cn/journal/vol41/iss4/17

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