Abstract: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.
