青辣椒酱熬制过程中挥发性风味物质的变化  

The Changes of Volatile Flavor Compounds in Green Pepper Sauce during Boiling

作　　者：张露 王修俊 陈颜红[1,2] 胡荣念 李佳敏 许九红 Zhang Lu;Wang Xiujun;Chen Yanhong;Hu Rongnian;Li Jiamin;Xu Jiuhong(School of Brewing and Food Engineering,Guizhou University,Guiyang 550025;Key Laboratory for Fermentation Engineering and Biopharmaceuticals of Guizhou Province,Guiyang 550025;Chili Industry Technology Research Institute,Guizhou University,Guiyang 550025)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵阳550025 [3]贵州大学辣椒产业技术研究院,贵阳550025

出　　处：《中国食品学报》2024年第11期335-347,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：贵州省科技计划重点项目(黔合科支撑〔2022〕重点010号);贵州省朝天椒产业集群建设项目(黔农财〔2022〕89号);贵州省科技平台项目(黔科合平台人才〔2022〕2102号)。

摘　　要：为探究青辣椒酱熬制过程中挥发性风味物质的变化,通过气相色谱-质谱联用技术(GC-MS)对其挥发性风味物质的种类及含量进行分析,并通过主成分分析和层级聚类分析判别各阶段挥发性风味物质的差异,最后利用正交偏最小二乘法判别分析结合热图统计分析确定熬制过程对青辣椒酱风味差异性具有重要影响的特征性风味物质。结果表明:从新鲜青椒以及熬制温度分别为50,60,80,100℃的青辣椒酱中分别检出54,52,57,53,71种挥发性风味物质。由主成分分析和聚类分析得出熬制终温的升高对青辣椒酱挥发性风味特征的形成具有正向影响。将筛选出来的挥发性风味物质绘制成热图并通过聚类分析得出:随着熬制终温的升高,各阶段青辣椒酱的挥发性风味特征明显丰富于新鲜青椒,尤其是醇类、酮类、醛类物质含量显著增加(P<0.05),其中芳樟醇、4-萜烯醇、1-戊醇、罗勒烯、桧烯、1-辛烯-3-酮等可作为熬制温度100℃时区分其它阶段的关键差异物质。本研究结果可为后续研究青辣椒酱风味形成机理、风味品质调控等提供理论依据。In order to explore the variation rule of volatile flavor compounds in green pepper sauce during the boiling process,the types and contents of volatile flavor compounds were analyzed by gas chromatography-mass spectrometry,and the differences of volatile flavor compounds at different stages were identified by principal component analysis and hierarchical cluster analysis.Finally,orthogonal partial least square discriminant analysis combined with statistical analysis of heat map was used to determine the characteristic flavor substances which had important influence on the flavor difference of green pepper sauce in the cooking process.The results showed that 54,52,57,53 and 71 volatile flavor compounds were detected in fresh green pepper and green pepper sauce at 50,60,80℃and 100℃,respectively.The results of principal component analysis and cluster analysis showed that the increase of final cooking temperature had positive significance on the formation of volatile flavor characteristics of green chili sauce.Heat map was drawn and cluster analysis showed that with the increase of final temperature,the volatile flavor characteristics of green pepper sauce in each stage were significantly richer than those of fresh green pepper,especially the contents of alcohols,ketones and aldehydes increased significantly(P<0.05).Linalol,4-terpenenol,1-amyl alcohol,basil,sabinene,1-octene-3-one could be used as the key difference compounds to distinguish other stages of cooking temperature 100℃.The results could provide theoretical basis for the subsequent research on the formation mechanism and flavor quality control of green pepper sauce.

关 键 词：青辣椒酱 熬制 气相色谱-质谱法 挥发性风味物质 主成分分析 

分 类 号：TS264.24[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]