食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 286 - 292

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034875

分析与检测

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

  • 余进 ,
  • 曾艳 ,
  • 白艳 ,
  • 张良
展开
  • (西华大学 食品与生物工程学院,四川 成都,610039)
第一作者:硕士研究生(张良教授为通信作者,E-mail:zhang-liang@foxmail.com)

收稿日期: 2023-01-11

  修回日期: 2023-02-21

  网络出版日期: 2024-01-31

基金资助

四川省科技厅项目(23ZHSF0056,21ZHSF0040,22DYF2047)

收起

Analysis of key volatile flavour compounds in chilli oil by odor activity value combined with gas chromatography-olfactometry

  • YU Jin ,
  • ZENG Yan ,
  • BAI Yan ,
  • ZHANG Liang
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  • (School of Food and Bioengineering, Xihua University, Chengdu 610039, China)

Received date: 2023-01-11

  Revised date: 2023-02-21

  Online published: 2024-01-31

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摘要

辣椒油风味独特,用途广泛。为了鉴定辣椒油的关键风味物质,该研究采用150、190、230 ℃ 3种油温自制的辣椒油为研究对象,采用顶空固相微萃取-全二维气相色谱-质谱法(headspace solid phase micro extraction-gas chromatography×gas chromatography-mass spectrometry, HS-SPME-GC×GC-MS)检测3种辣椒油的挥发性风味物质,同时通过气相色谱-嗅闻(gas chromatography-olfactometry, GC-O)技术筛选其香气活性物质,最后采用香气活性值(odor activity value, OAV)分析各呈香组分的贡献性,从而鉴定出辣椒油的关键香气成分。结果表明,采用HS-SPME-GC×GC-MS在3种辣椒油中各检测到82、64、98种挥发性成分,总含量分别为72.00、87.27、120.52 mg/kg。各样品中醛类物质含量最高且始终保持在46 mg/kg左右,其他物质随着温度的升高呈现出显著变化。OAV法结合GC-O法共筛选出38种关键香气成分,其中10种关键香气成分为2种鉴定方法共有,在非共有成分中,有4种成分的OAV＞10,另有4种成分的检测频率值达到最大值(8),这18种成分对辣椒油呈香品质具有重要作用。该研究科学筛选出3种辣椒油的关键香气成分,结果可为提升辣椒油风味品质提供理论基础。

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

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.034875

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×gas chromatography-mass spectrometry (HS-SPME-GC×GC-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, respectively. 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.

Key words： chilli oil; gas chromatography×gas chromatography-mass spectrometry (GC×GC-MS); odor activity value; key aroma compounds; gas chromatography-olfactometry

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