Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses.

This study aimed to identify optimal lotus rhizome cultivars for enhancing the sensory and flavor qualities of lotus rhizome pork rib soup. Fourteen self-bred lotus rhizome cultivars were used to prepare the soup, and their volatile profiles were analyzed via HS-SPME-GC/MS, combined with e-nose, e-tongue, texture and chromatic analysis. This multimodal synergy overcomes single-method limitations, establishing multi-dimensional sensory signatures essential for cultivar selection. The key volatile flavor components in lotus rhizome pork rib soups include 2,6-di-tert-butyl-p-cresol, nonanal, trans-2,4-decadienal. Sensory evaluation assays showed varieties no.3, no.6, no.8, no.11, and no.16 of lotus rhizome pork rib soup scored highest. Subsequent in-depth analysis employing e-nose, e-tongue, and volatile flavor compounds selected varieties no.6, no.8, and no.16 as optimal for soup. This work establishes a foundational framework for evaluating the processing adaptability of lotus rhizome varieties and provides actionable insights for targeted breeding programs aimed at optimizing culinary and industrial applications.