Luo Hao, Wu Yongjun, Jin Jing, Zhang Lincheng, Tong Shuoqiu, Li Cen, Tan Qibo, Han Qiqin
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
RSC Adv. 2024 May 20;14(23):16368-16378. doi: 10.1039/d4ra02343a. eCollection 2024 May 15.
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, ()-2-nonenal, (2)-2-decenal, (2,4)-deca-2,4-dienal, and (,)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
花椒油（FPS）因其独特的香气特征和丰富的营养成分而在消费者中享有盛誉。然而，对于保证质量至关重要的FPS的主要香气成分仍不清楚。因此，本研究旨在通过分析经过各种预处理方法（包括三种湿热处理过程：60℃浸泡、100℃浸泡和蒸煮，以及三种粉碎过程：捣碎、切碎和横切）的样品，更深入地探究FPS的独特香气特征。通过定量描述性感官分析（QDA）、气相色谱 - 嗅觉 - 质谱联用（GC - O - MS）、相对气味活性值分析（rOAV）、主成分分析（PCA）、偏最小二乘判别分析（PLS - DA）和偏最小二乘回归分析（PLSR）对FPS样品进行分析。QDA结果表明，FPS产品的整体香气特征以辣椒味、脂肪味和草本味为特征。GC - MS在FPS中鉴定出115种挥发性成分，主要为烯烃、酮类和酸类，不同样品中的浓度各不相同。根据rOAV（>1）和GC - O，鉴定出11种化合物是FPS香气的关键香气贡献成分，包括2 - 甲基丙醛、乙酸、3 - 甲基丁醛、甲硫醛、桉叶油素、苯乙醛、芳樟醇、（E）-2 - 壬烯醛、（E）-2 - 癸烯醛、（2E,4E）-癸 - 2,4 - 二烯醛和（Z,E）-2,4 - 癸二烯醛。采用PCA和PLS - DA评估九个FPS样品之间的香气差异。筛选VIP>1且p<0.05的结果分别鉴定出8种和12种受不同粉碎方法或湿热处理影响的关键标记化合物。PLSR表明，感官属性与大多数香气活性化合物密切相关。这些发现为FPS的香气属性提供了新的见解，有助于花椒油产品的精确加工和质量控制。
