季德胜,郑桂青,孙俊,周惠芳,游丽君.顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质[J].,2017,33(6):276-284.
顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质
Analysis of Flavor Compounds in Chili Oil by Head-space Solid-phase Micro-extraction Gas Chromatography Mass Spectrometry
投稿时间:2016-09-21  
DOI:10.13982/j.mfst.1673-9078.2017.6.041
中文关键词:  辣椒油  顶空-固相微萃取  气相色谱-质谱  风味化合物  香气活性值
英文关键词:chili oil  head-space solid-phase micro-extraction (HS-SPME)  gas chromatography mass spectrometry (GC-MS)  flavor compounds  odor-activity value
作者简介:
基金项目:广东省自然科学基金项目(2014A030313242)
作者单位
季德胜 (1.华南理工大学食品科学与工程学院,广东广州 510640) 
郑桂青 (1.华南理工大学食品科学与工程学院,广东广州 510640) 
孙俊 (2.广州华宝香精香料有限公司,广东广州 510730) 
周惠芳 (2.广州华宝香精香料有限公司,广东广州 510730) 
游丽君 (1.华南理工大学食品科学与工程学院,广东广州 510640) 
AuthorInstitution
JI De-sheng (1.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) 
ZHENG Gui-qing (1.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) 
SUN Jun (2.Guangzhou Huabao Flavor & Fragrances Co., Ltd, Guangzhou 510730, China) 
ZHOU Hui-fang (2.Guangzhou Huabao Flavor & Fragrances Co., Ltd, Guangzhou 510730, China) 
YOU Li-jun (1.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) 
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中文摘要:
      不同条件煎制制备北京红辣椒油,对其进行感官评价并结合顶空-固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术研究辣椒油的风味物质组成。结果表明:不同煎制程度显著地影响辣椒油风味,130 ℃油温下煎制10 min的辣椒油(LJY-4)风味最佳。不同煎制程度显著地影响辣椒油所含风味化合物的种类和峰面积比,尤其是酮类、呋喃类、萜烯类及烯醛类等化合物的峰面积比。LJY-4除具有辣椒粉的特征风味化合物外,还富含酮、呋喃等焦甜型风味化合物,其中活性值(OAV)大于20的化合物有9种,分别为2,3-戊二酮、(E,E)-2,4-壬二烯醛、3-甲基丁醛、2-甲基丁醛、2-甲基丙醛、二甲基硫、4-羟基-2,5-二甲基-3(2H)呋喃酮(HDMF)、乙酸和1-辛烯-3-醇,它们为辣椒油贡献了焦甜香、酯香、麦芽香、果香和豆香等,组成了辣椒油独特的风味品质。
英文摘要:
      Beijing red chili oil was prepared using different frying conditions, and the flavor compounds in the chili oil were analyzed by sensory evaluation combined with head-space solid-phase micro-extraction and gas chromatography mass spectrometry. The results showed that the flavor of the chili oil was significantly affected by different frying conditions, and the optimal flavor was found in chili oil (LJY-4) fried at 130 ℃ for ten minutes. Different frying conditions significantly affected the types and peak-area ratios of the volatiles in the chili oil, such as ketones, furans, terpenes, and alkenyl aldehydes. In addition to the characteristic flavor compounds in chili powder, chili oil (LJY-4) was rich in caramelized flavor compounds such as ketones and furans. Among these, nine compounds, including 2,3-pentanedione, (E,E)-2, 4-nonadienal, 3-methyl-butanal, 2-methyl-butanal, 2-methyl-propanal, dimethyl sulfide, 4-hydroxy-2,5-dimethyl-3(2H) furanone, acetic acid, and 1-octen-3-ol, exhibited an odor-activity value >20. These compounds contributed caramel-like aroma, ester flavor, and malty, fruity, and bean-like flavors to the overall flavor of the chili oil and contributed to the unique aroma of the chili oil.
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