辣椒油风味独特,用途广泛.为了鉴定辣椒油的关键风味物质,该研究采用150、190、230 ℃ 3种油温自制的辣椒油为研究对象,采用顶空固相微萃取-全二维气相色谱-质谱法(headspace solid phase micro extraction-gas chromatography × gas chromatography-mass spectrometry,HS-SPME-GC ×GC-MS)检测 3 种辣椒油的挥发性风味物质,同时通过气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)技术筛选其香气活性物质,最后采用香气活性值(odor activity value,OAV)分析各呈香组分的贡献性,从而鉴定出辣椒油的关键香气成分.结果表明,采用HS-SPME-GC × GC-MS在3种辣椒油中各检测到82、64、98种挥发性成分,总含量分别为72.00、87.27、120.52 mg/kg.各样品中醛类物质含量最高且始终保持在46 mg/kg左右,其他物质随着温度的升高呈现出显著变化.OAV法结合GC-O法共筛选出38种关键香气成分,其中10种关键香气成分为2种鉴定方法共有,在非共有成分中,有4种成分的OAV＞10,另有4种成分的检测频率值达到最大值(8),这18种成分对辣椒油呈香品质具有重要作用.该研究科学筛选出3种辣椒油的关键香气成分,结果可为提升辣椒油风味品质提供理论基础.
Chilli oil has a unique flavour and a wide range of uses.The volatiles of home-made chilli oil at different oil temperatures(150 ℃,190 ℃,and 230 ℃)were analyzed by headspace solid phase micro extraction-gas chromatography x gas chromatography-mass spectrometry(HS-SPME-GC xGC-MS)and gas chromatography-olfactometry(GC-O)in combination with odor activity value(OAV).The 82,64,and 98 volatile compounds were identified by HS-SPME-GC × GC-MS in 150 ℃,190 ℃,and 230 ℃ chilli oil,respective-ly.The total contents were 72.00 mg/kg,87.27 mg/kg,and 120.52 mg/kg,respectively.The aldehyde compounds were the highest in each sample and remained at about 46 mg/kg.The other substances showed significant changes with the increase in temperature.A total of 38 key aroma components were screened by OAV combined with GC-O.The key aroma compounds of three chilli oil were scientifically screened,which could provide a theoretical basis for improving the flavor quality of chilli oil.
余进;曾艳;白艳;张良
西华大学 食品与生物工程学院,四川成都,610039
辣椒油;全二维气相色谱-质谱;气相色谱-嗅闻;香气活性值;关键挥发性风味化合物
chilli oil;gas chromatography x gas chromatography-mass spectrometry(GC × GC-MS);odor activity value;key aroma compounds;gas chromatography-olfactometry
《食品与发酵工业》 2024 (001)
286-292 / 7
四川省科技厅项目(23ZHSF0056,21ZHSF0040,22DYF2047)
10.13995/j.cnki.11-1802/ts.034875
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