摘要
使用气相色谱-质谱和电子鼻联用技术,对市售剁辣椒的挥发性风味品质进行评价。结果发现15个样品中共检测出81种挥发性风味物质,其中乙酸乙酯、醋酸、乙醇、异戊醇、乳酸乙酯和丙醇为剁辣椒的主要挥发性风味物质,平均相对含量分别为49.44%、15.13%、12.62%、6.02%、3.38%和3.35%。聚类分析发现15个样品可以划分为2个聚类,采用显著性分析发现不同聚类间的差异是由于芳香类物质和有机硫化物导致的。基于气相色谱-质谱技术发现风味品质较佳的剁辣椒挥发性风味物质中乙酸乙酯和乳酸乙酯相对含量显著偏高(P<0.05),而乙醇和醋酸呈现相反的趋势(P<0.05)。
The flavor profile characterizations of commercial chopped chili were studied by gas chromatography-mass spectrometer(GC-MS)and electronic nose.The results showed that a total of 81 volatile compounds were identified and quantified in 15 samples,ethyl acetate,acetic acid,ethanol,isoamyl alcohol,ethyl lactate and propyl alcohol were major volatile components in commercial chopped chili,with the relative abundance of 49.44%,15.13%,12.62%,6.02%,3.38%,and 3.35%,respectively.Cluster analysis showed 15 commercial chopped chili samples could be divided into 2 clusters based on electronic nose,and aromatic compounds and organic sulfides were identified by significance analysis as key variables associated with the flavor quality difference.The result of GC-MS indicated that the relative abundance of ethyl acetate and ethyl lactate were higher in commercial chopped chili with better flavor quality(P<0.05),while ethanol and acetic acid showed the opposite situation(P<0.05).
作者
张毅
杨成聪
佘雅倩
代凯文
余海忠
郭壮
ZHANG Yi;YANG Cheng-cong;SHE Ya-qian;DAI Kai-wen;YU Hai-zhong;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;Dangyang Food and Drug Administration,Yichang 444100,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第23期129-133,共5页
Food Research and Development
基金
湖北省荆楚卓越工程师协同育人计划(201657)
湖北文理学院大学生创新创业训练计划项目(201810519050)
关键词
剁辣椒
气相色谱-质谱
电子鼻
风味品质
主成分分析
chopped chili
gas chromatography-mass spectrometer(GC-MS)
electronic nose
flavor quality
principal component analysis
