Yu Jiao, Zhang Yiren, Wang Qiaojun, Yang Lixue, Karrar Emad, Jin Qingzhe, Zhang Hui, Wu Gangcheng, Wang Xingguo
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, PR China; International Joint Laboratory on Food Safety, Jiangnan University, PR China.
Guanghanshi Maidele Food CO., Ltd, PR China.
Food Res Int. 2023 Mar;165:112476. doi: 10.1016/j.foodres.2023.112476. Epub 2023 Jan 9.
Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to ascertain the differences between volatile components and flavor. The results showed that the EJT hotpot oil had the highest color intensity of 34.8, and the SSL hotpot oil had the highest capsaicinoids content of 1.536 g/kg. The results of QDA showed distinct differences among hotpot oils in terms of all sensory properties. A total of 74 volatile components were detected. Aldehydes, ketones, esters, and acids were the dominant volatile compounds formed in 18 hotpot oil samples and showed a significant difference, suggesting that they played a key role in flavor contribution and distinguishing the flavor differences between different hotpot oils. The PCA results well distinguished 18 kinds of hotpot oil.
四川火锅底料是一种独特的中国传统菜肴，辣椒是其风味形成的重要原料。本研究考察了辣椒品种对辣椒素类物质以及四川火锅底料挥发性化合物的影响。采用气相色谱-质谱联用仪（GC-MS）和化学计量学方法来确定挥发性成分和风味之间的差异。结果表明，EJT火锅底料的颜色强度最高，为34.8，而SSL火锅底料的辣椒素类物质含量最高，为1.536 g/kg。定量描述分析（QDA）结果显示，不同火锅底料在所有感官特性方面存在明显差异。共检测到74种挥发性成分。醛类、酮类、酯类和酸类是18个火锅底料样品中形成的主要挥发性化合物，且存在显著差异，表明它们在风味贡献和区分不同火锅底料的风味差异方面发挥了关键作用。主成分分析（PCA）结果很好地区分了18种火锅底料。
