基于气相色谱—离子迁移谱、感官、电子鼻分析不同贮藏时间辣椒油风味成分  

Flavor components of chili oil with different storage durations based on gas chromatography-ion mobility spectrometry,sensory evaluation,and electronic nose analysis

作　　者：葛艳争 孙晓雪 安永强 冻梓杰 谢颢阳 张玉玉[2] 常记华 陈历水 张康逸 GE Yanzheng;SUN Xiaoxue;AN Yongqiang;DONG Zijie;XIE Haoyang;ZHANG Yuyu;CHANG Jihua;CHEN Lishui;ZHANG Kangyi(Food Laboratory of Zhongyuan,Luohe,Henan 462300,China;Beijing Technology and Business University,Beijing 100048,China;Henan Changxiang Biotechnology Co.,Ltd.,Luohe,Henan 462300,China;Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450000,China)

机构地区：[1]中原食品实验室,河南漯河462300 [2]北京工商大学,北京100048 [3]河南畅翔生物科技有限公司,河南漯河462300 [4]河南省农业科学院农副产品加工研究中心,河南郑州450000

出　　处：《食品与机械》2025年第2期12-21,共10页Food and Machinery

基　　金：河南省重点研发专项(编号:241112110100)。

摘　　要：[目的]探究辣椒油贮藏期间风味物质变化规律,为辣椒油货架期预测及品质调控提供理论依据。[方法]采用气相色谱—离子迁移谱(GC-IMS)、感官、电子鼻技术对贮藏0,45,90,135 d的辣椒油的挥发性风味成分进行分析和检测。[结果]辣椒油中共有93种挥发性物质,主要包括醛类、酮类、烯烃类、醇类物质及含氮类化合物。利用相对气味活性值(ROAV)筛选出关键香气化合物,在辣椒油贮藏0,45,90,135 d时分别筛选出18,21,21,20种关键挥发性风味物质,主要包括醇类、醛类、酮类、烯烃类、酯类及含硫类化合物。感官结果显示,不同贮藏时间的辣椒油色泽和整体可接受度差异不显著,香味和滋味差异显著(P<0.05)。电子鼻结果表明,贮藏90,135 d的样品无显著差异,辣椒油气味在90 d后趋于稳定。[结论]贮藏时间显著影响辣椒油风味物质组成及感官特性,90 d后气味成分趋于稳定,此临界点为货架期判定提供重要依据。[Objective]To investigate the changes in flavor compounds during chili oil storage and provide a theoretical basis for predicting its shelf life and quality control.[Methods]Gas chromatography-ion mobility spectrometry(GC-IMS),sensory evaluation,and electronic nose techniques were used to analyze and detect the volatile flavor components of chili oil stored for 0,45,90,and 135 days.[Results]A total of 93 volatile compounds were identified in chili oil,mainly including aldehydes,ketones,olefins,alcohols,and nitrogen-containing compounds.Using the relative odor activity value(ROAV)method,18,21,21,and 20 key volatile flavor compounds were identified at 0,45,90,and 135 days of storage,respectively,primarily consisting of alcohols,aldehydes,ketones,olefins,esters,and sulfur-containing compounds.Sensory evaluation results indicated that color and overall acceptability showed no significant differences across different storage periods,while aroma and taste exhibited significant differences(P<0.05).Electronic nose analysis revealed no significant difference between samples stored for 90 and 135 days,indicating that the odor profile of chili oil stabilized after 90 days.[Conclusion]Storage time significantly affects the composition of flavor compounds and sensory characteristics of chili oil,with odor components tending to stabilize after 90 days.This critical point provides an important reference for determining the shelf life of chili oil.

关 键 词：辣椒油 挥发性风味物质 气相色谱—离子迁移谱 电子鼻 感官评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]