食品与发酵工业2024，Vol.50Issue(1)：286-292,7.DOI:10.13995/j.cnki.11-1802/ts.034875
香气活性值结合气相色谱-嗅闻技术分析辣椒油的关键挥发性风味化合物
Analysis of key volatile flavour compounds in chilli oil by odor activity value combined with gas chromatography-olfactometry
摘要
Abstract
Chilli oil has a unique flavour and a wide range of uses.The volatiles of home-made chilli oil at different oil temperatures(150 ℃,190 ℃,and 230 ℃)were analyzed by headspace solid phase micro extraction-gas chromatography x gas chromatography-mass spectrometry(HS-SPME-GC xGC-MS)and gas chromatography-olfactometry(GC-O)in combination with odor activity value(OAV).The 82,64,and 98 volatile compounds were identified by HS-SPME-GC × GC-MS in 150 ℃,190 ℃,and 230 ℃ chilli oil,respective-ly.The total contents were 72.00 mg/kg,87.27 mg/kg,and 120.52 mg/kg,respectively.The aldehyde compounds were the highest in each sample and remained at about 46 mg/kg.The other substances showed significant changes with the increase in temperature.A total of 38 key aroma components were screened by OAV combined with GC-O.The key aroma compounds of three chilli oil were scientifically screened,which could provide a theoretical basis for improving the flavor quality of chilli oil.关键词
辣椒油/全二维气相色谱-质谱/气相色谱-嗅闻/香气活性值/关键挥发性风味化合物Key words
chilli oil/gas chromatography x gas chromatography-mass spectrometry(GC × GC-MS)/odor activity value/key aroma compounds/gas chromatography-olfactometry引用本文复制引用
余进,曾艳,白艳,张良..香气活性值结合气相色谱-嗅闻技术分析辣椒油的关键挥发性风味化合物[J].食品与发酵工业,2024,50(1):286-292,7.基金项目
四川省科技厅项目(23ZHSF0056,21ZHSF0040,22DYF2047) （23ZHSF0056,21ZHSF0040,22DYF2047）
