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。

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.

广东省自然科学基金项目（2014A030313242）