食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 260 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043348

研究报告

多维技术联合分析干辣椒品种对辣子鸡丁风味组学的研究

  • 贾琪 ,
  • 李燕林 ,
  • 袁海彬 ,
  • 王思捷 ,
  • 董平 ,
  • 吴华昌
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  • 1(成都大学 食品与生物工程学院,四川 成都,610106)
    2(四川旅游学院,四川省烹饪科学重点实验室,四川 成都,610100)
第一作者:硕士研究生(吴华昌教授为通信作者,E-mail:694549215@qq.com)

收稿日期: 2025-05-25

  修回日期: 2025-08-22

  网络出版日期: 2026-04-17

基金资助

川菜工业化四川省高等学校工程研究中心项目(GCZX22-34);四川省教育厅科技创新团队项目(21SCTUTG01)

收起

A multidimensional technical joint analysis of flavoromics of dry chili pepper varieties on diced chicken

  • JIA Qi ,
  • LI Yanlin ,
  • YUAN Haibin ,
  • WANG Sijie ,
  • DONG Ping ,
  • WU Huachang
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  • 1(College of Food & Bioengineering, Chengdu University, Chengdu 610106, China)
    2(Sichuan Tourism University, Key Laboratory of Cooking Science, Chengdu 610100, China)

Received date: 2025-05-25

  Revised date: 2025-08-22

  Online published: 2026-04-17

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摘要

为探究魔鬼椒(MG)、子弹头(ZD)、灯笼椒(DL)、二荆条(EJ)、小米辣(XM)5种干辣椒对辣子鸡丁风味的影响机制,采用电子舌、氨基酸分析仪、电子鼻、气相色谱-质谱联用及气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,对辣子鸡丁的滋味与挥发性成分进行多维分析。结果表明,各组在酸、咸、苦、鲜味维度响应差异显著(P<0.05),MG和XM组酸味突出,ZD组鲜和酸味明显,DL和EJ组咸、甜和苦味突出;共检测到17种游离氨基酸,与其余4组相比,ZD组总含量最高(149.2 mg/100 g),且谷氨酸味觉活性值>1,为关键呈味氨基酸。电子鼻检测显示5组辣子鸡丁的挥发性成分主要为醇、烷、醛及硫化物且气味响应值大小依次为ZD、EJ、MG、XM和DL组;5组样品中GC-MS和GC-IMS分别鉴定出75种和64种挥发性物质,经正交偏最小二乘判别分析均筛选出23种关键差异化合物,主要为酮、酯、醛类,且不同品种干辣椒的特征风味物质存在差异性:MG组以正丁醇、2-己酮等突出果香和黄油味;ZD组以异丁醛、乙酸异丁酯等赋予柑橘和香蕉味;DL组以月桂烯、2,3-二甲基吡嗪等呈现坚果和可可味;EJ组以异戊醛、异丁酸乙酯等赋予可可和朗姆酒味;XM组以4-叔丁基苯酚、2-丁酮等突出果香味。研究证实,干辣椒品种显著影响辣子鸡丁的滋味与香气组成,为辣子鸡丁风味的保持和调控提供了科学依据。

关键词： 辣子鸡丁; 干辣椒; 挥发性风味化合物; GC-MS; 气相色谱-离子迁移谱

本文引用格式

贾琪 , 李燕林 , 袁海彬 , 王思捷 , 董平 , 吴华昌 . 多维技术联合分析干辣椒品种对辣子鸡丁风味组学的研究[J]. 食品与发酵工业, 2026 , 52(7) : 260 -270 . DOI: 10.13995/j.cnki.11-1802/ts.043348

Abstract

To investigate the flavor impact of five types of dried chili peppers-devil pepper (MG), bullet head (ZD), lantern pepper (DL), two thorns pepper (EJ), and millet chili (XM)-on spicy chicken cubes, a multidimensional analysis was conducted using electronic tongue, amino acid analyzer, electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS).Results showed significant differences in the responses of each group to sourness, saltiness, bitterness, and umami (P<0.05).The MG and XM groups had a pronounced sour taste, while the ZD group had a noticeable fresh and sour taste.The DL and EJ groups had a prominent salty, sweet, and bitter taste.A total of 17 free amino acids were detected, with the ZD group having the highest total content (149.2 mg/100 g) compared to the other four groups.Moreover, the glutamic acid taste activity value was greater than 1, indicating it was a key flavor-contributing amino acid.The electronic nose analysis revealed that the primary volatile components in the five groups of spicy chicken cubes were alcohols, alkanes, aldehydes, and sulfides, with the odor response values ranking as follows:ZD, EJ, MG, XM and DL.GC-MS and GC-IMS identified 75 and 64 volatile substances, respectively, from the five samples.Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 23 key differentiating compounds, primarily ketones, esters, and aldehydes.The characteristic flavor compounds varied among different varieties of dried chili peppers, the MG group was characterized by n-butanol and 2-hexanone, which gave a fruity and buttery aroma, the ZD group featured isobutylaldehyde and isobutyl acetate, which imparted a citrus and banana flavor, the DL group had linalool and 2,3-dimethylpyrazine, which enhanced the nutty and cocoa flavors, the EJ group included isovaleraldehyde and isobutyl acetate, which highlighted the cocoa and rum flavors, and the XM group was marked by 4-tert-butylphenol and 2-butanone, which enhanced the fruit aroma.Research has confirmed that the variety of dried chili peppers significantly affects the taste and aroma composition of spicy chicken, providing a scientific basis for the preservation and regulation of the flavor of spicy chicken.

Key words： chili chicken; dried chili; volatile flavor compounds; GC-MS; gas chromatography-ion mobility spectrometry(GC-IMS)

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