Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
Wenshan Academy of Agricultural Sciences, Yunnan Province 663000, China.
Food Res Int. 2020 Nov;137:109535. doi: 10.1016/j.foodres.2020.109535. Epub 2020 Jul 14.
Paojiao, which is traditionally pickled Chinese chili peppers (Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao. The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data analysis (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao. As for the targeted quality, hardness (1.30-10.52 N) and capsaicin (2.22-3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory analysis, the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability.
泡辣椒（Capsicum frutescens Linn.）是一种传统的腌制辣椒，具有独特的风味。本研究旨在探究泡辣椒的风味、口感和消费者接受度。本研究通过整合非靶向（指纹挥发性成分）和靶向（分析游离氨基酸或 FAA、辣椒素和质地）方法，评估了 6 种自制和 2 种工业泡辣椒样品的质量。此外，还应用多元数据分析（MVDA）来确定影响泡辣椒消费者接受度的质量特征。就靶向质量而言，硬度（1.30-10.52 N）和辣椒素（2.22-3.84 mg/g）因样品而异。检测到泡辣椒中的主要呈味游离氨基酸。共观察到 127 种挥发性物质，酯类是主要成分。基于感官分析，自制样品比工业样品更受欢迎。MVDA 表明，一些关键挥发性物质、呈味游离氨基酸和咀嚼性是影响消费者接受度的判别质量属性。
