Exploring the Influence of Compound Characteristics of Chili Seeds on the Flavor of Dried Chili Based on Electronic Nose and GC-IMS Technology
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Abstract:
In order to investigate the effect of chili seeds on flavor characteristics in different varieties of dried chili peppers, this experiment used four common dried chili seeds (Shi Zhou Hong, Tian Ying Xiao Jiao, Lantern pepper, and Tiao Zi Jiao pepper) as research objects. Electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to detect compound changes, and the effect of compound changes on the flavor of dried chili peppers was analyzed by multivariate stoichiometry. Research has shown that electronic noses can distinguish four types of chili seed odor characteristics, with the most prominent response value being the compound of chili pepper, and significant differences between samples. GC-IMS detected a total of 70 compounds, including 13 aldehydes, 15 alcohols, 12 esters, 8 ketones, 6 olefins, 4 acids, 6 heterocycles and sulfur-containing compounds, 2 other compounds, and 4 compounds that could not be identified. 3-methylthiopropanal and 4-hydroxy-2,5-dimethyl-3 (2H) furanone (M) can give the star anise a roasted potato aroma and caramel aroma; Acetic acid, 4-isopropylbenzaldehyde, 3-methyl-1-butanol (M, D), ethanol, and other substances can cause the TYXJ pepper to exhibit sour, whiskey, malt, and sweet aromas; Styrene can make bell peppers taste like gasoline, sesame oil, and vinegar; 2,3-diethylpyrazine can give chili peppers a fruity sweet aroma. These compounds constitute different flavor characteristics of chili seeds. The research results provide reference and guidance for future studies on the flavor characteristics and quality identification of dried chili peppers.
