|
| 不同温度烫制红油辣椒的风味研究 |
| Flavor of chili oil poured at different temperatures |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.230686 |
| 中文关键词: 红油辣椒 气相色谱-质谱法 挥发性物质 感官属性 相关性 |
| 英文关键词:chili oil gas chromatography-mass spectrometry volatile substances sensory attributes correlation |
| 基金项目: |
|
| Hits: 9 |
| Download times: 2 |
| 中文摘要: |
| 旨在为靶向调控红油辣椒的风味提供科学依据，以二荆条生辣椒粉为原料，分别用不同温度的三级菜籽油烫制红油辣椒，通过感官评价分析红油辣椒的感官属性和消费者喜好度，结合主成分分析（PCA）分析消费者喜好度最高的红油辣椒，通过顶空固相微萃取-全二维气相色谱-质谱法分析红油辣椒的挥发性物质，结合PCA和偏最小二乘回归（PLSR)探究感官属性和挥发性成分的相关性，通过气味活度值（OAV)确定对红油辣椒感官属性具有重要贡献的挥发性物质，并分析其主要来源。结果表明：80 ℃烫制的红油辣椒具有典型的生辣味，150～190 ℃烫制的红油辣椒具有较强的熟辣味，240 ℃烫制的红油辣椒则具有较强的煳辣味，其中熟辣香型红油辣椒具有最高的消费者喜好度；红油辣椒中共检出181种挥发性物质，不同温度烫制红油辣椒的挥发性物质组成及含量差异较大；与生辣味、熟辣味、煳辣味3种感官属性相关性较强的挥发性物质分别有20、18、61种，其中，与生辣味相关性较强的挥发性物质包括芳樟醇、正己酸乙酯等，与熟辣味相关性较强的挥发性物质包括壬醛、正己醛、3-甲基丁醛等，与煳辣味相关性较强的挥发性物质包括呋喃酮、N-甲基-2-吡咯甲醛等；红油辣椒中共确定17种重要挥发性物质，其中OAV大于10的物质有8种；红油辣椒生辣味主要来源于二荆条辣椒本身的挥发性物质迁移，熟辣味来源于脂肪氧化反应，煳辣味来源于美拉德反应。综上，烫制温度对红油辣椒的风味形成与转变有显著影响，通过原料的选择和烫制温度的调控，可更精准地调控红油辣椒的风味。 |
| 英文摘要: |
| 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. |
| 查看全文 View/Add Comment Download reader |
| Close |
|
|
|
