摘要
Abstract
IFresh chili was chosen as the material to make the fermented chili, and mensurated the contents of water, reducing sugar and vitamin C in chili. Solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was used to determine the volatile compounds of the fresh chili and fermented chili in different fermenting time. The results indicated that water content in the fresh chili was 64% . reducing sugar was 2. 9 mg/100 g, vitamin C was 1. 21 mg/100 g. And 65 volatile compounds were identified, which could be classified as 8 categories including esters (19), olefins and alkanes(15), alcohols (13), aldehydes < 8) , aromatics(4), acids(3), ketones(2), e-thers(l). During the fermentation, the amount of flavor compounds such as olefins and alkanes, acids, aldehydes and aromatics were decreased initially, and the amount of alcohols and esters were increased. Then, the number of components included in every category
represented to increase in different degree. While the total amount of all the categories represented to be an average level. There were also new volatile components existed in ketones and ethers. And the u-nique flavor of the fermented chili was gradually formed.关键词
发酵辣椒/挥发性成分/风味物质/固相微萃取法/气相色谱-质谱Key words
fermented chilis volatile components/ flavor compounds/SPME/GC-MS
