食品工业科技2025，Vol.46Issue(7)：248-258,11.DOI:10.13386/j.issn1002-0306.2024040363
青小米辣发酵过程中关键风味物质差异分析
Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum frutescens
摘要
Abstract
In order to investigate the pattern of volatile flavor compounds changes during the fermentation of green Capsicum frutescens,samples from five different fermentation stages(0,6,12,18 and 23 d)were analyzed by using solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)with partial least squares discriminant analysis(PLS-DA),cluster analysis(CA),and relative odor activity value(ROAV).The results showed that 88,84,82,90 and 93 volatile flavor compounds were detected at each fermentation stage.A total of 35 potentially different compounds(VIP＞1)were screened by PLS-DA and variable importance in projection(VIP),and the different characteristic flavor substances increased significantly in the later stages of fermentation(18 d and 23 d).The results of ROAV and UpSet plots showed that 8,8,10,7 and 9 key flavours were detected in the five fermentation stages of green Capsicum frutescens(ROAV＞1),respectively.Hexanal,nonanal,octanal and decanal were the key flavours unique to the 0 d of fermentation,while 2-heptanol,ethyl palmitate and 4-ethyl guaiacol were the key flavours for the middle and late stages of fermentation(12,18 and 23 d).4-Ethylguaiacol was the key flavour at 23 d,providing a unique fermentation pungent aroma to the fermented green Capsicum frutescens.This study revealed the differences in volatile flavour components and key characteristic aroma components in different fermentation stages of green Capsicum frutescens,and provided theoretical basis for the subsequent development of green Capsicum frutescens products based on volatile flavour substances as well as the regulation of flavour quality in the fermentation process.关键词
发酵青小米辣/挥发性风味物质/固相微萃取-气相色谱质谱联用/偏最小二乘判别/相对气味活度值Key words
fermented green Capsicum frutescens/volatile flavor compounds/solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)/partial least squares discriminant analysis(PLS-DA)/relative odor activity value(ROAV)分类
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胡荣念,王修俊,何春霞,张露,陈艳琳..青小米辣发酵过程中关键风味物质差异分析[J].食品工业科技,2025,46(7):248-258,11.基金项目
贵州省科技计划重点项目(黔科合支撑[2022]重点010号) （黔科合支撑[2022]重点010号）
贵州省科技计划项目(黔科合成果[2020]1Y025号) （黔科合成果[2020]1Y025号）
贵州省朝天椒产业集群建设项目(黔农财[2022]89号). （黔农财[2022]89号）
