摘要
采用顶空固相微萃取-气质联用法对滋味良好、香气浓郁的传统发酵辣椒的挥发性风味成分进行了分离鉴定,共得到8类29种化合物,其中醇类最多(10种),其次是烃类(8种)和酯类(4种),另外酚、醛、酮、酸和吡嗪类分别是1、1、2、2和1种。发酵辣椒所特有的香气并非由1种或1类化合物单独形成,它取决于各种化合物之间的微妙平衡。在头香中,乙酸乙酯含量很高,起重要作用。按每100g脱盐发酵辣椒半成品添加0.6mL发酵辣椒香味剂(酿造白酒、酵味香剂和辣味酱香剂按体积比1∶1∶1混合),能使产品具有类似传统工艺制作的腌辣椒的浓郁香气,大大地改善了工业化生产的发酵辣椒的香气。
The volatile flavour components in the traditional ferment chili with good oder and strong flavor were analyzed and identified by SPME-GC-MS. The 29 differ compounds were obtained, including 10 alcohols, 8 hydrocarbons and 4 esters in addition, 1 phenol, 1 aldehyde, 2 ketones, 2 acids and 1 pyrazine. The peculiar fragrance of the fermented chili did not depend on alone one kind chemical compound but depend on a delicate balance among various kinds of chemical compounds. High content of ethylacetute take an important action in head fragrance. Added 0.6 mL fermented chili aroma agent which was mixed with fermented white spirit, fermented odour-essence and peppery sauce-essence （volume ratio 1：1：1） to 100 g semi-product of desalted ferment chili make product holding strong flavor which is similar to salt chili prepared by traditional technology, and may be improve the aroma of industrial fermented chili.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第3期138-143,共6页
Journal of Chinese Institute Of Food Science and Technology
