摘要
为研究不同炸制时间对花椒调味油(fried hancheng pepper oil,HPO)香气的影响,以韩城大红袍花椒为原材料,菜籽油为载体油脂,在130℃条件下分别炸制5、15、25 min和35 min制得花椒调味油,采用描述性感官分析(descriptive sensory analysis,DSA)、电子鼻和气相离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术对比分析4个HPO样品的挥发性成分差异,并结合多元统计分析探究4个花椒调味油之间的标志性差异物。DSA和电子鼻结果表明4个HPO之间差异显著,其中HPO2表现出最强的草药味、柠檬香和松木香,脂肪香和青香适中,有很弱的焦糊味;经GC-IMS共分离鉴定出46种化合物,包括醛类19种、萜烯类15种、醇类8种、酯类3种和酮类化合物1种;随着炸制时间的延长,4个花椒调味油中的挥发性化合物种类相似,但峰值强度存在显著差异,其中醛类包括己醛、庚醛、(E)-2-庚醛等的含量呈上升趋势,α-萜品烯、水芹烯、4-萜烯醇、3-甲基丁酸乙酯和乙缩醛等的含量呈先上升后下降趋势,醇类、酯类的含量随炸制时间的延长先下降后上升,萜烯类化合物含量变化不大。主成分分析将HPO1、HPO2归为1组,HPO3、HPO4归为另1组,与电子鼻中线性判别分析的结果一致;通过偏最小二乘判别分析发现柠檬烯、α-水芹烯、乙缩醛、α-松油烯、3-甲基丁酸乙酯等物质是HPO2(15 min)的特征香气物质,并且筛选出20种标志性差异物,包括芳樟醇、β-蒎烯、α-蒎烯、柠檬烯、α-水芹烯、己醛、庚醛、(E)-2-己醛等。
In order to investigate the effect of frying time on the aroma of fried Hancheng pepper oil(HPO),four HPOs(HPOs 1,2,3 and 4)were prepared by frying Dahongpao pepper at 130℃for 5,15,25 and 35 minutes with rapeseed oil as the carrier oil,respectively.Descriptive sensory analysis(DSA),an electronic nose(E-nose)system and gas chromatography-ion mobility spectrometry(GC-IMS)were employed to compare and analyze the volatile flavor compounds of the HPOs,and multivariate statistical analysis was used to explore differential volatile compounds between these four HPOs.Both DSA and E-nose results indicated that significant differences were observed between the HPOs;among them,HPO2 showed very strong herbal,lemon-like and pine-like aromas,with moderate fatty and green attributes and a very weak burnt.A total of 46 volatile compounds,including 19 aldehydes,15 terpenes,8 alcohols,3 esters and 1 ketone,were identified from the four HPOs by GC-IMS.The types of volatile compounds in the HPOs were similar,in spite of significant differences in peak intensities.The contents of aldehydes including hexanal,heptanal and(E)-2-heptanal showed an increasing trend with increasing frying time;the contents ofα-terpinene,phellandrene,4-terpineol,ethyl 3-methylbutyrate and acetal showed an increasing and then decreasing trend,while a reverse trend was observed for alcohols and esters;however,the contents of terpenoids did not change so much.Principal component analysis(PCA)showed that the four HPOs were classified into two groups;one group contained HPO1 and HPO2,and another group contained HPO3 and HPO4,which was consistent with the results of linear discriminant analysis(LDA)from the E-nose data.The results of partial least square discriminant analysis(PLS-DA)showed that limonene,α-phellandrene,acetal,α-pinene and ethyl 3-methylbutyrate were the characteristic aroma compounds of HPO2,and 20 compounds were identified as differential markers,mainly including linalool,β-pinene,α-pinene,limonene,α-phellandrene,hexanal,heptanal,(E)-2-hexanal,(E)-2-heptenal,furfural,2-methylbutanal,methylpropanal,2-propenal,1-propanol and ethyl-3-methylbutanoate.
作者
倪瑞洁
詹萍
田洪磊
NI Ruijie;ZHAN Ping;TIAN Honglei(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;School of Food Science and Technology,Shihezi University,Shihezi 832000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第6期279-286,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400705)。
关键词
花椒调味油
电子鼻
挥发性化合物
气相离子迁移谱
偏最小二乘判别分析
fried pepper(Zanthoxylum bungeanum)oil
electronic nose
volatile flavor compounds
gas chromatography-ion mobility spectrometry
partial least squares-discriminant analysis
