基于电子鼻、GC-MS结合感官评价分析丰都麻辣鸡调料风味特征OACSTPCD

Seasonings have an important effect on the quality of Fengdu spicy chicken.To evaluate the flavor characteristics of Feng-du spicy chicken seasonings,the numbing and spicy intensity,aroma components,and sensory characteristics were analyzed by HPLC,electronic nose,GC-MS,and sensory evaluation.Results showed that the contents of sanshool and capsaicinoids in Fengdu spicy chicken seasonings from different manufacturers were 0.023-4.053 mg/g and 0.123-0.471 g/kg,respectively.Their intensity of numbing and spicy difference was significant.An electronic nose combined with principal component analysis could be used to quickly distinguish Feng-du spicy chicken seasonings from different manufacturers.A total of 81 volatile components were detected in Fengdu spicy chicken season-ing.The difference in composition and proportion resulted in different flavor of Fengdu spicy chicken products from different manufactur-ers.13 main aroma components were screened out by odor activity value(OAV)analysis,including myrcene,linalool,(Z)-2-decenal,D-limonene,and linalyl acetate.The sensory scores of S4,S8,and S9 were significantly higher than those of other samples,and their spicy taste was more coordinated and palatable.On the whole,the numbing and spicy intensity and aroma of Fengdu spicy chicken season-ings from different manufacturers were different.Combined with the results of the numbing and spicy intensity analysis and sensory evalua-tion,the intensity of numbing(1.512-4.053 mg/g)and spicy(0.184-0.200 g/kg)may be the more suitable range for Fengdu spicy chicken seasoning.The overall flavor of Fengdu spicy chicken seasoning was mainly fatty,floral,and spicy.