Analysis of Flavor Compounds in Chili Oil by Head-space Solid-phase Micro-extraction Gas Chromatography Mass Spectrometry
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Abstract:
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.
