Multidimensional Flavor Characterization of Non-Dairy Creamer via Sensory and Chromatographic Integration

This study elucidated the aroma profile of non-dairy creamers by defining their sensory characteristics, volatile composition, and odor-active compounds through an integrated multidimensional approach. Sensory evaluation and multiple chromatographic techniques were synergistically combined to analyze eleven representative samples. Quantitative Descriptive Analysis (QDA) revealed distinct sensory profiles dominated by milky notes, accompanied by sweet and roasted nuances. Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) pinpointed 20 key odor-active compounds, including nonanal and dodecane. Headspace Solid-Phase Microextraction GC-MS (HS-SPME-GC-MS) was used to obtain a broad-spectrum semi-quantitative overview, detecting 142 volatile components primarily comprising alkanes, aldehydes, and ketones, which varied considerably across samples. Furthermore, Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) was employed for the fingerprinting of trace volatile compounds, thereby complementing the other techniques by capturing low-abundance species, providing a more comprehensive volatile profile. The principal novelty lies in the integrated strategy that synergistically combines sensory evaluation (QDA), odor-active compound identification (GC-O-MS), broad-spectrum volatile profiling (HS-SPME-GC-MS), and trace-level compound analysis (HS-GC-IMS) to achieve a multi-layered understanding of flavor. This framework establishes a holistic approach for future studies on aroma precursor formation and process regulation in non-dairy creamers.