Abstract:

This study aimed to optimize the processing conditions for five-spice condiment oil. The oil was prepared using
five-spice powder and soybean oil as raw materials based on electronic nose analysis. The effects of ratio of soybean oil to
five-spice powder, initial oil temperature, extraction time, and holding time (at 70 ℃) on the flavor were examined using
single factor design and response surface methodology and physicochemical properties of five-spice condiment oil were
investigated. The results demonstrated that the optimal five-spice powder consisted of 20% Sichuan pepper, 25% star anise,
25% fennel, 12.5% cinnamon, 12.5% dry ginger, and 5% clove, and the optimum processing conditions for five-spice
condiment oil were as follows: mass ratio of oil to five-spice powder, 4:1; initial oil temperature, 150 ℃; extraction time,
10 min; and holding time, 18 h. All measured physiochemical indexes of five-spice condiment oil met the national standards
of third-grade soybean oil. The results show that it is feasible to optimize the processing conditions for five-spice condiment
oil based on electronic nose detection.

Key words: five-spice condiment oils, electronic nose, response surface methodology, process optimization