Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS

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Abstract

Cordyceps militaris chicken soup has always been one of the most popular Chinese‐style soups due to its high nutritional value and special flavour. In the present work, C. militaris chicken soup was stewed after enzymolysis pretreatment. Several advanced techniques including GC‐MS, GC × GC‐TOF MS and GC‐IMS were utilised to investigate the volatiles of as‐prepared C. militaris chicken soup. GC‐MS and GC ×GC‐TOF MS analysis indicated that contents and kinds of the main compounds especially aldehydes and esters which have fatty and sweet aroma in C. militaris chicken soup were increased after enzymolysis process. GC‐IMS results demonstrated that some volatile substances in chicken soup disappeared with the addition of C. militaris and concentrations of some volatile substances were increased after enzymolysis process. Enzymolysis pretreatment was confirmed to be an effective way to enhance the soluble protein dissolution rate and volatile flavour compounds of C. militaris chicken soup.