Study on the quality of chili oil products from different chili varieties

  • ZHANG Hongxin ,
  • LIU hui ,
  • CHEN Guangjing ,
  • KAN Jianquan
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715, China)

Online published: 2019-03-25

Abstract

In order to determine the volatile compounds in chili oil products, 14 kinds of hot pepper were used as the research object. The chili oil products-chili oil and fried dried pepper(FDP) were made by oil. Headspace solid-phase microextraction gas chromatograph-mass spectrometry was used to determine volatile compounds, which were analysed by principal component analysis and cluster analysis. The changes in quality components of different chili oil products were also studied. The results showed that the quality indexes of different chili oil products showed significant differences (P<0.05). Esters and alkenes were identified as the main volatile compounds in chili oil products. According to the differences in volatile components, cluster analysis divided pepper oil and FDP into 4 and 3 categories, respectively, which could better distinguish different varieties of pepper oil products.

Cite this article

ZHANG Hongxin , LIU hui , CHEN Guangjing , KAN Jianquan . Study on the quality of chili oil products from different chili varieties[J]. Food and Fermentation Industries, 2019 , 45(5) : 190 -198 . DOI: 10.13995/j.cnki.11-1802/ts.017450

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