The dominant volatile organic components (VOCs) of ten instant noodle seasonings from three manufacturers were investigated by headspace-solid phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). A total of 174 VOCs were identified, including hydrocarbons (8), terpenes (66), aldehydes (16), esters (23), alcohols (17), ethers (8), acids (5), phenols (5), ketones (12), and other compounds (14). Among them, 69 VOCs were identified as significant odorants with odor activity values (OAVs) greater than 1, indicating that these components were important in the distinct seasoning aromas. Linalool, (E,E)-2,4-decadienal, isovaleraldehyde, D-limonene and anethole were found in all samples as dominant aroma compounds. Moreover, the principal volatile compounds responsible for specific seasoning aromas were identified by principal component analysis (PCA) and cluster analysis (CA). The results clearly distinguished four groups of compounds producing the dominant aromas in the ten instant noodle seasonings: group I in spicy beef; group II in stewed chicken with mushrooms; group III in hot beef; and group IV in sour bean and ribs, sour and hot beef, stewed beef, beef with rattan pepper, beef with pickled cabbage, fish and shrimp, and tomato sauce. This study provided a theoretical basis for understanding the aroma characteristics of different flavor instant noodle seasonings.

通过顶空-固相微萃取 (HS-SPME) 气相色谱-质谱联用 (GC-MS) 研究了来自三个制造商的 10 种方便面调味料的主要挥发性有机成分 (VOC)。共鉴定出 174 种 VOC，包括烃类 (8)、萜类 (66)、醛类 (16)、酯类 (23)、醇类 (17)、醚类 (8)、酸类 (5)、酚类 (5)、酮类(12) 和其他化合物 (14)。其中，69 种挥发性有机化合物被鉴定为气味活性值（OAV）大于 1 的显着气味物质，表明这些成分在独特的调味香气中很重要。芳樟醇，( E,E )-2,4-癸二烯醛，异戊醛，D-柠檬烯和茴香脑在所有样品中都被发现是主要的香气化合物。此外，通过主成分分析 (PCA) 和聚类分析 (CA) 确定了导致特定调味香味的主要挥发性化合物。结果清楚地区分了在十种方便面调味料中产生主要香气的四组化合物：第一组在辣牛肉中；香菇炖鸡组II；第三组热牛肉；第四组是酸豆排骨、酸辣牛肉、炖牛肉、藤椒牛肉、酸菜牛肉、鱼虾、番茄酱。本研究为了解不同风味方便面调味料的香气特征提供了理论依据。