中国食品添加剂2024，Vol.35Issue(1)：254-265,12.DOI:10.19804/j.issn1006-2513.2024.1.030
基于主成分分析评价辣椒品种对辣椒油香气品质的影响
Evaluation of effects of chili pepper varieties on volatile aroma components of chili oil based on principal component analysis
何新超 1马文婧 1钟剑 2付桂明 1万茵1
作者信息
- 1. 南昌大学食品学院 食品科学与技术国家重点实验室,南昌 330047
- 2. 南昌市富名食品有限公司,南昌 330103
- 折叠
摘要
Abstract
In order to objectively evaluate the effect of chili pepper varieties on the aroma quality of chili oil,8 kinds of peppers were used as raw materials for preparing the pepper oil.The volatile flavor substances of different varieties of pepper oil were determined using solid-phase microextraction gas chromatography-mass spectrometry method.Principal component analysis was performed on the detected aroma components and an aroma quality evaluation model was constructed.The results showed that 88 kinds of aroma substances were detected in 8 varieties of chili oil,including 13 kinds of alcohols,10 kinds of terpenes,8 kinds of alkanes,8 kinds of aldehydes,8 kinds of alkenals,8 kinds of ketones,and 8 types of esters,13 types of acids,3 types of pyrroles,1 furan and 8 other types.The proportion of alcohol substances was the largest in chili pepper;aldehydes were mainly in Millet pepper,Banjiao pepper and Indian pepper.Alkanes were mainly in the new generation of chili pepper;acids were mainly in the new generation of Neihuang,Erjingtiao,and Chili King.The comprehensive scores of principal component analysis showed that the aroma components of chili oil prepared from Er Jing Tiao were the best,followed by Millet pepper and Neihuang new generation.关键词
辣椒品种/辣椒油/挥发性成分/主成分分析/香气品质评价模型Key words
chili pepper varieties/chili oil/volatile components/principal component analysis/aroma quality evaluation model分类
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何新超,马文婧,钟剑,付桂明,万茵..基于主成分分析评价辣椒品种对辣椒油香气品质的影响[J].中国食品添加剂,2024,35(1):254-265,12.
