食品科学 ›› 2019, Vol. 40 ›› Issue (8): 162-168.doi: 10.7506/spkx1002-6630-20180313-166

• 成分分析 • 上一篇    下一篇

基于GC-MS结合化学计量学方法探究特征清香味辣椒粉的香气特点

王永晓,詹 萍,田洪磊,席嘉佩,姬云云,耿秋月   

  1. 1.石河子大学食品学院,新疆 石河子 832000;2.陕西师范大学食品工程与营养科学学院,陕西 西安 710119
  • 出版日期:2019-04-25 发布日期:2019-05-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400705);中国博士后面上项目(2016M591029);石河子大学杰出青年项目(2015ZRKXJQ04)

Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder

WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue   

  1. 1. College of Food, Shihezi University, Shihezi 832000, China; 2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
  • Online:2019-04-25 Published:2019-05-05

摘要: 以探究特征清香味辣椒粉的香气特点及特征挥发性物质为目的,采用固相微萃取及气相色谱-质谱联用技术,对8 种不同品种的辣椒粉进行分析。运用气相色谱-质谱法可检测到112 种不同品种辣椒粉中普遍存在的挥发性化合物,从中筛选出63 种与特征清香味相关的特定的化合物并进行偏最小二乘回归分析。结果表明:特征清香味辣椒粉主要与感官属性煮熟蔬菜味、青草味和新鲜味有关。煮熟蔬菜味与β-月桂烯、(E)-2-戊烯醇、(E)-2-己烯醛、辛醛、4-辛烯-3-酮和2-戊基呋喃呈显著正相关,与大部分挥发性化合物呈非显著正相关,与己醛、(E,E)-2,4-癸二烯醛和2,3-丁二酮呈显著负相关;青草味与雪松烯、(Z)-3-己烯醇、己醛、(E)-2-庚烯醛和2-甲基丙酸呈显著正相关,与4-甲基-1-戊醇、己醇、(E)-2-辛烯醛和2-甲基丁酸己酯呈显著负相关;新鲜味与3-蒈烯、柠檬烯、(E,E)-2,4-癸二烯醛、(E)-2-壬烯醛、2-甲基丙酸和2-甲氧基-3-异丁基吡嗪呈显著正相关,与己醇、壬醛和2-甲基丁酸己酯呈显著负相关。由此确定特征清香味辣椒粉的香气特点及其特征挥发成分,为清香味辣椒粉的品质控制和系列风味产品的开发提供科学依据。

关键词: 辣椒, 气相色谱-质谱联用, 挥发性物质, 特征清香味, 偏最小二乘回归

Abstract: Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the aroma characteristics and volatile compounds of faint-scent chili powder from eight different varieties. One hundred and twelve volatile compounds were detected in all samples, and 63 of these were selected as characteristic aroma compounds and were investigated by partial least-squares regression analysis. The results showed that the sensory attributes of faint-scent paprika were mainly related to cooked vegetable-like, grassy and fresh notes. The cooked vegetable-like note was significantly and positively correlated with β-myrcene, (E)-2-pentenol, (E)-2-hexenal, octanal, 4-octen-3-one and 2-pentylfuran, and was positively but not significantly correlated with most volatile compounds, while it was significantly and negatively correlated with hexanal, (E,E)-2,4-decadienal and 2,3-butanedione. The grassy note was significantly and positively correlated with cedarone, (Z)-3-hexenol, hexanal, (E)-2-heptenal and isobutyric acid and significantly but negatively correlated with 4-methyl-1-pentanol, hexanol, (E)-2-octenal and hexyl 2-methylbutyrate. The fresh note was significantly and positively correlated with 3-carene, limonene, (E,E)-2,4-decadienal, (E)-2-nonenal, 2-methylpropionic acid and 2-isobutyl-3-methoxypyrazine, while it was significantly and negatively correlated with hexanol, nonanal and hexyl 2-methylbutanoate. Therefore, the aroma characteristics and characteristic volatile components of faint-scent chili powder were preliminarily determined, which can provide a scientific basis for the quality control of faint-scent chili powder and the development of flavored products.

Key words: chili pepper, gas chromatography-mass spectrometry (GC-MS), volatiles, faint-scent, partial least-squares regression

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