摘要
采用6个不同品种的辣椒(线辣椒、朝天椒、二荆条、七星椒、三鹰椒、天等椒)制备辣椒油,测定其感官指标、酸价、过氧化值、色度值和挥发性物质,并结合主成分分析法研究6种辣椒油中特征挥发性风味物质的差异。感官评价结果表明,6种辣椒油的单一风味强度和整体风味强度均存在显著差异(P<0.05)。S5与其他5个样品比较,表现出相对较强的辛香味、胡椒味、香甜味和整体风味,其感官评分最高。辣椒油的酸价为0.11~0.17 mg/g,过氧化值为0.53~1.13 mmol/kg,均达到Q/TRX 0004S—2020《辣椒油(食用调味油)》中指标要求;S4辣椒油的亮度值(L^(*)值)和黄值(L^(*)值)最高,S3的红值(L^(*)值)最大。采用固相微萃取-气相色谱-质谱联用技术共检测出60种挥发性化合物,主要有醛类、酯类、醇类和烯烃类,不同品种的辣椒对辣椒油中挥发性物质的含量有显著影响。芳樟醇、正己醛、反-2,4-庚二烯醛、反-2,4-癸二烯醛、壬醛、乙酸甲酯、β-水芹烯、右旋萜二烯、桧烯、月桂烯和柠檬烯是导致辣椒油风味差异的主要物质,这11种化合物对辣椒油整体香气的组成起着决定性的作用。主成分分析显示,反-2,4-庚二烯醛、反-2,4-癸二烯醛、β-水芹烯、右旋萜二烯对S1样品的影响较大,芳樟醇、柠檬烯、月桂烯、壬醛等对S5样品的影响较大,与其他辣椒油样品区别明显。
Six different varieties of chili(Thread chili,Chaotian chili,Erjingtiao chili,Qixing chili,Sanying chili,Tiandeng chili)were used to prepare chili oil.The sensory indexes,acid value,peroxide value,color value and volatile substances were measured,and the differences of characteristic volatile flavor substances in six kinds of chili oil were investigated by combining with principal component analysis.The results of sensory evaluation showed that the single flavor intensity and overall flavor intensity of the six chili oils were significantly different(P<0.05).S5 exhibited relatively strong spicy,peppery,sweet and overall flavors compared to the other five samples with the highest sensory score.The acid value of chili oil is 0.11–0.17 mg/g and the peroxide value is 0.53–1.13 mmol/kg,all of which meet the requirements of Q/TRX0004S—2020《Chili Oil(Edible Seasoning Oil)》.The brightness(L^(*))and yellow(b*)values of S4 chili oil were the highest,and the red(a^(*))value of S3 was the largest.A total of 60 volatile compounds,mainly aldehydes,esters,alcohols and olefins,were detected by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),and different varieties of chili had significant effects on the content of volatile compounds in chili oil.Linalool,hexanal,trans-2,4-heptadienal,trans-2,4-decadienal,nonanal,methyl acetate,β-phellandrene,D-terpenediene,sabiuene,laurene and limonene were the main substances responsible for the flavor variation of chili oil,and these 11 compounds played a decisive role in the composition of the overall aroma of chili oil.Principal component analysis showed that trans-2,4-heptadienal,trans-2,4-decadienal,β-phellandrene,and D-terpenediene had a greater effect on the S1 sample,and linalool,limonene,lauricene,and nonanal had a greater effect on the S5 sample,which were distinct from the other chili oil samples.
作者
李应霞
王进英
董国鑫
雷风
苏学民
白琴
陈霞
LI Yingxia;WANG Jinying;DONG Guoxin;LEI Feng;SU Xuemin;BAI Qin;CHEN Xia(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Qinghai Tongda Oil Processing Co.,Ltd.,Haidong 810500,China)
出处
《食品科技》
CAS
北大核心
2023年第8期257-263,共7页
Food Science and Technology
基金
青海省企业研究转化与产业化专项(2021-NK-C19)。
关键词
辣椒油
气相色谱-质谱
挥发性风味物质
主成分分析
chili oil
gas chromatography-mass spectrometry
volatile flavor compounds
principal component analysis
