不同花椒油对椒麻鸡汤料风味的影响  

Effect of Different Zanthoxylum bungeanum Oils on Flavor of Pepper Chicken Soup Seasoning

作　　者：罗来庆 尹忞强 焦宇知[1] 李琴[1] 孙昌静 LUO Lai-qing;YIN Min-qiang;JIAO Yu-zhi;LI Qin;SUN Chang-jing(Jiangsu Food and Pharmaceutical Science College,Huai'an 223001,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223001

出　　处：《中国调味品》2024年第10期172-178,共7页China Condiment

基　　金：食品检验检测技术国家级职业教育教师教学创新团队(教师函[2021]7号)。

摘　　要：为探索不同花椒油对椒麻鸡汤料风味的影响,选取武都红花椒、汉源红花椒和韩城红花椒制备花椒油并烹饪椒麻鸡汤料。通过顶空固相微萃取-气相色谱质谱联用(HS-SPME-GC-MS)技术结合电子鼻和感官分析研究其挥发性香气成分。结果表明,3种花椒油制备的椒麻鸡汤料挥发性香气成分存在显著差异,醇类化合物、醛类化合物和烯烃类化合物是椒麻鸡汤料的主要风味成分,其中(E)-2-庚烯醛、(E)-2-壬醛、癸醛和芳樟醇显示出较高的气味活度值,对椒麻鸡汤料的风味具有较大贡献,增强了椒麻鸡汤料脂类和花果类香气。感官分析结果表明,不同花椒油的添加对椒麻鸡汤料香麻味、醇厚味、鸡肉味和整体风味的影响较大,不同的花椒油构建了椒麻鸡汤料不同的风味轮廓。由此可见,不同花椒油对椒麻鸡汤料风味的影响较大,使椒麻鸡汤料的香气层次更丰富、多样。In order to explore the effects of different Zanthoxylum bungeanum oils on the flavor of pepper chicken soup seasoning,Wudu red Zanthoxylum bungeanum,Hanyuan red Zanthoxylum bungeanum and Hancheng red Zanthoxylum bungeanum are selected to prepare Zanthoxylum bungeanum oils and cook pepper chicken soup seasoning.The volatile aroma components are investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with electronic nose and sensory analysis.The results show that there are significant differences in the volatile aroma components of pepper chicken soup seasoning prepared with three kinds of Z.bungeanum oils.Alcohols,aldehydes,olefins are the main flavor components of pepper chicken soup seasoning.Among them,(E)-2-heptenal,(E)-2-nonenal,decanal and linalool exhibit high odor activity values,which make a large contribution to the flavor of pepper chicken soup seasoning,and enhance the lipid aroma and floral and fruity aroma of pepper chicken soup seasoning.The results of sensory analysis show that the addition of different Z.bungeanum oils has a greater effect on the aroma and numbness,mellowness,chicken flavor and overall flavor of pepper chicken soup seasoning,and different Z.bungeanum oils construct different flavor profiles of pepper chicken soup seasoning.It can be seen that different Z.bungeanum oils have a greater effect on the flavor of pepper chicken soup seasoning,making the aroma of pepper chicken soup seasoning richer and more diverse.

关 键 词：花椒油 椒麻鸡 风味 HS-SPME-GC-MS 

分 类 号：TS201.2[轻工技术与工程—食品科学]