GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil

  • GAO Lu ,
  • ZHAO Lei ,
  • SHI Bolin ,
  • WANG Houyin ,
  • ZHONG Kui ,
  • YAN Shijie
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  • 1(College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China)
    2(Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China)

Received date: 2022-11-08

  Revised date: 2023-01-05

  Online published: 2023-12-25

Abstract

Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to qualitatively and quantitatively analyze the volatile flavor substances of 12 kinds of red Chinese pepper oil on the market, and further through odor activity value (OAV) combined with multivariate statistical methods to analyze the differences of flavor substances in different red Chinese pepper oil and characterize the characteristics of key aroma substances in red Chinese pepper oil. Results showed that a total of 85 volatile substances were identified in 12 commercially available red Chinese pepper oils, including 25 olefins, 19 aldehydes, 14 alcohols, 12 esters, 2 acids, 6 ketones, and 7 others. OAV combined with partial least squares discriminant analysis (PLS-DA) screened out 12 key aroma substances in Zanthoxylum bungeanum oil, namely n-octanal, ocimene, linalool, myrcene, limonene, (Z)-linalool oxide, sabinene, β-pinene, 2-nonenal, hexanal, pentanal, and isobutyl acetate. The 12 types of saffron pepper oil were divided into three categories according to the key aroma substances, each with different key aroma characteristics. Relevant studies provide theoretical data references for the characterization of aroma characteristics and quality control of different red Chinese pepper oils on the market.

Cite this article

GAO Lu , ZHAO Lei , SHI Bolin , WANG Houyin , ZHONG Kui , YAN Shijie . GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil[J]. Food and Fermentation Industries, 2023 , 49(22) : 295 -301 . DOI: 10.13995/j.cnki.11-1802/ts.034195

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