Abstract: In order to investigate the stimulating effects of different splashed oil temperatures on the flavor of minced Sichuan pepper-chili mixture and to explore the optimal temperature for the release of spicy and tingling flavor. The compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS). Principal component analysis (PCA) and partial least squares regression (PLSR) were used to analyze the correlation between sensory attributes and compounds. The results showed that the temperature of splashed oil had an enhancing effect on the flavor, promoting the release of flavor compounds in the mixture. GC-IMS detected 83 compounds, including 29 aldehydes, 19 terpenes, 9 alcohols, 7 ketones, 7 esters, 11 heterocycles, and 1 acid. Aldehydes had a significant impact on the flavor, while the increase in heterocyclic compounds indicated that splashed oil had a stimulating effect on the flavor. Terpenes were the major compounds responsible for the formation of a spicy and tingling flavor. PCA could distinguish flavor characteristics among samples. PLSR analysis showed that splashed oil temperature below 180 ℃ had a weak aroma-promoting effect, and this effect increased at 180 ℃ and peaked at 210 ℃, resulting in the most pronounced spicy and tingling flavor. At 240 ℃, the spicy and tingling flavor was poor, but the sensory perception of the tingling taste was good. The flavor properties of the samples were correlated with the compounds. This study provides a theoretical basis for the development and processing of spicy and tingling flavor in the future.

Key words: minced Sichuan pepper-chili mixture, splashed oil temperatures, gas chromatography-ion mobility spectrometry, electronic nose, partial least squares regression