探究了不同辣条产品的动态感官特征及风味成分与消费者喜好度的关系，为辣条产品的口感与风味品质优化提供参考。通过对市售12种辣条产品的感官评价，筛选了4种在质地与风味方面具有代表性特征的辣条产品作为研究对象，分别进行动态感官分析（TDS），质构分析、油分布情况解析，以及采用电子鼻（E-nose）和顶空固相微萃取与气相色谱-质谱联用技术（HS-SPME-GC-MS）对挥发性物质进行区分和比较。结果表明，辣条产品B质地紧实、含油量显著且分布均匀；同时，在辣条产品检测出的挥发性物质中，辣条产品B中芳樟醇（12.58%）和茴香脑（12.71%）的相对含量较高，作为花椒和茴香中重要的挥发性物质，提供了更为突出的风味特征，相较于其他品牌辣条更受消费者喜爱。在检测到的52种挥发性物质，吡嗪类、醇类、烯烃类以及酯类为辣条产品中最主要的挥发性物质。其中乙酸芳樟酯（6.71%~14.11%）、γ-萜品烯（6.58%~10.75%）和芳樟醇（3.78%~12.58%）等在样品中的含量相对较高。该研究可为辣条新产品开发及品质调控提供理论参考。

The dynamic sensory characteristics and flavor components of different spicy strip products were identified, and their relationships with consumer preferences were clarified to provide a reference for optimizing the taste and flavor quality of spicy strip products. Through sensory evaluation of 12 commercially available spicy strip products, four products with representative differences in texture and flavor were selected as the research objects. Temporal dominance of sensation, texture analysis, oil-distribution analysis, electronic nose, and headspace solid-phase microextraction-gas chromatographymass spectrometry were used to distinguish and compare the volatile compounds in the four products. The results showed that the spicy strip product B had a firm texture, rich oil content, and uniform oil distribution. Among the volatile compounds detected in the products, the amounts of linalool (12.58%) and anethole (12.71%), which are characteristic volatile substances in pepper and fennel, were relatively high in spicy strip product B, imparting more prominent flavor characteristics. Therefore, product B was more popular with consumers than the other brands of spicy strips tested. Among the 52 volatile compounds detected, pyrazines, alcohols, olefins, and esters were the main volatile compounds in spicy strip products. Particularly, linalyl acetate (6.71%~14.11%), γ-terpinene (6.58%~10.75%), and linalool (3.78%~12.58%) were relatively abundant in the samples. This study can provide a theoretical reference for the development and quality control of new spicy strip products.

国家重点研发计划项目（2021YFD2100100）