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| Flavor of chili oil poured at different temperatures |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230686 |
| KeyWord:chili oil gas chromatography-mass spectrometry volatile substances sensory attributes correlation |
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| Abstract: |
| The aim was to provide scientific basis for the targeted regulation of the flavor of chili oil. Raw Capsicum annuum powder was used as raw material to make chili oil with three-grade rapeseed oil at different temperatures. Sensory evaluation was used to analyze sensory attributes and consumer preference, and principal component analysis (PCA) was used to obtain the chili oil that had the highest consumer preference. Headspace solid phase microextraction -two dimensional gas chromatography-mass spectrometry was used to analyze volatile components of chili oil. PCA and partial least squares regression (PLSR) were combined to explore the correlation between sensory attributes and volatile components. Odor activity value (OAV) was used to identify important volatile substances that contributing significantly to the sensory attributes of chili oil, and their sources were analyzed. The results showed that chili oil poured at 80 ℃ had a typical raw spiciness, those poured at 150-190 ℃ had a strong cooked spiciness, and those poured at 240 ℃ had a strong burnt spiciness, among which the cooked spiciness aroma type of chili oil had the highest consumer preference. A total of 181 volatile substances were detected in chili oil, and the composition and content of volatile substances in chili oil poured at different temperatures varied greatly. There were 20, 18 and 61 volatile substances with strong correlation with the three sensory attributes of raw spiciness, cooked spiciness and burnt spiciness, respectively, among which, the substances with strong correlation with raw spiciness included linalool, ethyl hexanoate, etc., and the substances with strong correlation with cooked spiciness included nonanal, hexanal, and 3-methylbutanal. The substances with strong correlation with burnt spiciness included furazone and N-methyl-2-pyrrolecarbaldehyde. A total of 17 important volatile substances were identified in chili oil, among which there were 8 substances with OAV greater than 10. Raw spiciness of chili oil mainly came from the migration of volatile substances from the Capsicum annuum itself, cooked spiciness came from fat oxidation reaction, and burnt spiciness came from Maillard reaction. In conclusion, pouring temperature has a significant effect on the formation and transformation of the flavor of chili oil. By selecting raw material and controlling the pouring temperature, the flavor of chili oil can be more accurately regulated. |
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