Xiao Yue, Zhang Shiyao, Wang Xinyu, Zhao Xinyi, Liu Zhijia, Chu Chuanqi, Wang Yanfei, Hu Xiaosong, Yi Junjie
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming 650500, China.
Food Chem X. 2024 Jun 19;23:101581. doi: 10.1016/j.fochx.2024.101581. eCollection 2024 Oct 30.
The aroma profile of fermented chili pepper was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-active compounds were detected, exhibiting aroma intensities spanning from 1.8 to 4.2. And 12 aroma-active compounds were determined as pivotal odorants through odor activity value (OAV) calculation. Concentrations of these aroma-active compounds were quantified and subsequently employed in reconstructing the aroma profile of fermented chili pepper. Quantitative descriptive sensory analysis and electronic nose analysis proved that the aroma profile of fermented chili pepper was basically reconstituted. Omission experiments confirmed that methyl salicylate, linalool, 2-methoxy-3-isobutylpyrazine, and phenylethyl alcohol were the key aroma-active compounds of fermented chili pepper. Moreover, the perceptual interactions between the key aroma-active compounds were investigated. It was found that methyl salicylate masked the floral aroma, while phenylethyl alcohol had an additive effect on the aroma of linalool and 2-methoxy-3-isobutylpyrazine.
采用气相色谱-质谱联用仪（GC-MS）结合色谱-嗅觉测量法（GC-O）分析了发酵辣椒的香气特征。共检测到19种香气活性化合物，其香气强度范围为1.8至4.2。通过气味活性值（OAV）计算确定了12种香气活性化合物为关键气味物质。对这些香气活性化合物的浓度进行了定量，并随后用于重构发酵辣椒的香气特征。定量描述性感官分析和电子鼻分析证明，发酵辣椒的香气特征基本得到了重构。省略实验证实，水杨酸甲酯、芳樟醇、2-甲氧基-3-异丁基吡嗪和苯乙醇是发酵辣椒的关键香气活性化合物。此外，还研究了关键香气活性化合物之间的感知相互作用。结果发现，水杨酸甲酯掩盖了花香，而苯乙醇对芳樟醇和2-甲氧基-3-异丁基吡嗪的香气有加成作用。
