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| Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning |
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| DOI： |
| KeyWord:flavor substance red palm oil palm oil cloth adsorption hotpot seasoning |
| FundProject:四川省科技厅项目（2020YFH0157） |
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| Abstract: |
| In order to solve the problem that the flavor of traditional hotpot seasoning is easily adsorbed by cloth, six kinds of hotpot seasonings made of red palm oil, palm oil, mixed oil (ratios of palm oil to tallow 7∶ 3,1∶ 1,3∶ 7)and tallow were used as raw materials to simulate the process of flavor substance of hotpot seasoning adsorption during consumption. The sensory evaluation of hotpot seasoning was carried out, and sensory evaluation, electronic nose analysis and comprehensive two-dimensional gas chromatography-mass spectrometry system (GC×GC-MS)combined with relative odor activity value (ROAV) were used to study the cloth-adsorbed flavor substances of hotpot seasoning.The effects of palm oil and red palm oil in place of tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning were explored. The results showed that adding red palm oil and palm oil could not affect the sensory properties of the hotpot seasoning.The sensory score of the cloth-adsorbed flavor substances of red palm oil or palm oil hotpot seasoning was higher, and the response value of the electronic nose W5S sensor was lower. GC×GC-MS results showed that there were great differences in the cloth-adsorbed flavor substances of hotpot seasoning prepared with different oils. ROAV results showed that alcohols and aldehydes contributed the most.The key flavor components shared by cloth-absorbed flavor substances of the six kinds of hotpot seasonings (ROAV≥1) were α-terpineol, linalool, octanal, nonanal, decanal and trans-2-nonenal.Compared with tallow, red palm oil and palm oil could reduce cloth-adsorbed flavor substances.In conclusion, the red palm oil or palm oil hotpot seasoning has low adsorption of flavor substances in cloth with good sensory score, which is suitable to replace tallow hotpot seasoning. |
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