Wang Zhisong, Liu Xiang, Fang Yihua, Wang Xueya, Hu Ying, Li Yan
College of Public Health, Zunyi Medical University, Zunyi 563000, China.
Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China.
Food Chem X. 2023 Aug 10;19:100828. doi: 10.1016/j.fochx.2023.100828. eCollection 2023 Oct 30.
We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. Mass spectrometry was used to detect the differences of VCs in samples. The results showed a dose-dependent effect between the intensity of absorption and fluorescence of melanoidins, which can be utilized as indicators for assessment baking degree. MWH samples produced larger variety of VCs than ETH. Changes in the variety and content of VCs infer changes in the flavor of pepper. According to the mechanism of Maillard reaction (MR) and MWH, it was deduced that MWH changes the type of chemical reaction in MR by affecting the distribution of valence electrons in the compounds. Therefore, MWH can be used as a novel method to modify the VCs and flavor of peppers.
我们探究了微波加热（MWH）和电加热（ETH）对辣椒挥发性化合物（VCs）的影响。利用烘焙产生的类黑素光谱筛选烘焙程度相似的样品。采用质谱法检测样品中挥发性化合物的差异。结果表明，类黑素的吸收强度和荧光强度之间存在剂量依赖性效应，可作为评估烘焙程度的指标。与电加热相比，微波加热产生的挥发性化合物种类更多。挥发性化合物种类和含量的变化意味着辣椒风味的改变。根据美拉德反应（MR）和微波加热的机理，推断微波加热通过影响化合物中价电子的分布来改变美拉德反应中的化学反应类型。因此，微波加热可作为一种改变辣椒挥发性化合物和风味的新方法。
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