This study aims to clarify the characteristic aroma components in Erjingtiao Zha-chili and Niujiaojiao Zha-chili during fermentation. Volatile compounds were analyzed by SPME-GC-MS and relative odor activity value was calculated to reveal the characteristic flavor components. The results indicated that both types of Zha-chili had 65 types of volatile aroma components, most of which were esters and terpenoids . In addition, ethyl butyrate, ethyl hexanoate, hexyl acetate, linalool and 2-methoxy-3-isobutylpyrazine were common characteristic aroma components. The unique characteristic aroma component of Erjingtiao Zha-chili was β-ionone, which had better taste when fermented for 45-60 d. Ethyl 2-methylbutyrate, β-myrcene, (+)-limonene and neroli were unique aroma components of Niujiaojiao Zha-chili, which gave better taste when fermented for 30-60 d. During fermentation, the contents of total volatile components of both Zha-chilis first increased and then decreased, which reached the maximum on the 45th day of fermentation and revealed the best flavor. This research provided reference for the improvement of Zha-chili flavor through controlling fermentation time and Chili species.
YIN Xiaoqing
,
TANG Yanyan
,
DU Muying
,
WU Yating
,
WU Yun
,
KAN Jianquan
. Volatile aroma components and variation of two types of Zha-chilis during fermentation[J]. Food and Fermentation Industries, 2019
, 45(16)
: 266
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.020719
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