Chili oil prepared from six commonly used cooking oils (rapeseed oil, canola oil, soybean oil, peanut oil, sunflower oil, and beef tallow) was used as the object of the study, and the differences between chili oils prepared from different types of cooking oils were comprehensively compared by determining the composition of volatile components and their sensory characteristics.Meanwhile, the physicochemical indexes of different cooking oils, including chemical characteristics (acid value, iodine value, peroxide value, and total antioxidant property), fatty acid composition, and lipid concomitants, were measured to analyze the correlation between the physicochemical indexes of the cooking oils and the active compounds of chili oil aroma.Results showed that the chili oils prepared from different types of cooking oils showed significant differences (P<0.05) in the composition of volatile components.The highest number of volatile components was found in tallow oil-based chili oil and the highest amount of volatile components was found in rapeseed oil-based chili oil.The volatile components that were newly generated in chili oils (not detected in the corresponding cooking oils and chili peppers) were the largest source of the overall volatile components in the chili oil, and it covered almost all chemical types detected.Cooking oil physicochemical indicators were correlated with aldehydes in chili oil.Tallow oil-based chili oil was significantly different (P<0.05) from vegetable oil-based chili oil in terms of sensory characteristics.This study provides a reference for the selection of cooking oil types in the chili oil industry.
TAO Xiumei
,
WANG Yimiao
,
YIN Siqi
,
LIU Changshu
,
LIU Jianguo
,
ZHANG Qi
,
LIU Dasong
,
ZHOU Peng
. Effects of different types of cooking oil on flavor characteristics of chili oil[J]. Food and Fermentation Industries, 2024
, 50(19)
: 341
-352
.
DOI: 10.13995/j.cnki.11-1802/ts.040210
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