烹饪方法对花椒油树脂品质、感官和风味化合物的影响。
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.
机构信息
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
出版信息
Food Chem. 2023 Nov 30;427:136639. doi: 10.1016/j.foodchem.2023.136639. Epub 2023 Jun 19.
Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five cooking methods on the quality, sensory, and flavor compounds of SPO. The differences in physicochemical properties and sensory evaluation responded to potential changes in SPO after cooking. The SPO after different cooking could be clearly distinguished by E-nose and PCA. Based on the qualitative analysis of volatile compounds, 13 compounds were screened by OPLS-DA that had the ability to explain above differences. Further analysis of taste substances revealed that pungent substances (hydroxy-α-sanshool) were significantly reduced in SPO after cooking. And the conclusion that the degree of bitterness significantly increased was predicted by E-tongue. The PLS-R model was developed to achieve correlation analysis between aroma molecules and sensory quality.
花椒油树脂（SPO）因其风味而深受食品行业和消费者的喜爱。为了了解 SPO 的整体风味以及在实际应用中其质量如何变化，本研究调查了五种烹饪方法对 SPO 质量、感官和风味化合物的影响。烹饪后 SPO 的理化性质和感官评价的差异响应了其潜在的变化。通过电子鼻和 PCA，不同烹饪后的 SPO 可以明显区分。基于挥发性化合物的定性分析，通过 OPLS-DA 筛选出 13 种具有解释上述差异能力的化合物。进一步分析味觉物质表明，烹饪后 SPO 中的辛辣物质（羟基-α-山椒素）显著减少。通过电子舌预测得出结论，苦味程度显著增加。建立了 PLS-R 模型，以实现香气分子与感官质量之间的相关分析。
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