Yang Fang, Yao Simin, Yuan Haibin, Yuan Can, Jia Hongfeng
College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Faculty of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Molecules. 2024 Dec 6;29(23):5767. doi: 10.3390/molecules29235767.
This study aimed to investigate the influence of varying weight ratios of Shuanla and Erjingtiao peppers (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, corresponding to samples PA, PB, PC, PD, PE, PF, and PG, respectively) on the sensory attributes, chromatism, acid values (AVs), peroxide values (POVs), capsaicinoids, and volatile organic compounds (VOCs) of seven chili oil samples. GC-IMS was employed to detect the VOCs of the chili oil samples, which were subsequently analyzed using multivariate statistical methods. The results revealed significant differences in pungency among the samples, with the PA sample exhibiting the strongest pungency. The PG sample demonstrated the highest values for a*, b*, and C*, while the PA sample displayed the highest L* and h*. The AVs of seven samples ranged from 0.490 ± 0.005 to 1.727 ± 0.015 mg/g. The POVs of the chili oil samples, ranging from 0.094 ± 0.000 to 0.127 ± 0.002 g/100 g, were significantly lower than those of extra virgin olive oil, 0.183 ± 0.001 g/100 g. The contents of capsaicinoids ranged from 15.26 ± 0.07 g/kg in the PA sample to 0.38 ± 0.00 g/kg in the PG sample ( < 0.05). Additionally, 56 volatile flavor substances were identified, and 10 key flavor compounds (ROAV ≥ 1) were screened among them. Multivariate data analysis via OPLS-DA indicated that 20 VOCs (VIP > 1) could serve as flavor markers in a clustering heat map to differentiate among the seven chili oil varieties. The findings of this study provide a valuable reference for the promotion of Shuanla and Erjingtiao peppers in chili oil production and the development of specific flavor profiles in chili oil to cater to diverse consumer preferences.
本研究旨在探究不同重量比的酸辣椒和二荆条辣椒（10:0、8:2、6:4、5:5、4:6、2:8和0:10，分别对应样品PA、PB、PC、PD、PE、PF和PG）对7个辣椒油样品的感官属性、色差、酸值（AVs）、过氧化值（POVs）、辣椒素类物质和挥发性有机化合物（VOCs）的影响。采用气相色谱 - 离子迁移谱（GC - IMS）检测辣椒油样品中的VOCs，随后使用多元统计方法进行分析。结果显示，样品之间的辛辣程度存在显著差异，PA样品的辛辣程度最强。PG样品的a*、b和C值最高，而PA样品的L和h值最高。7个样品的酸值范围为0.490±0.005至1.727±0.015mg/g。辣椒油样品的过氧化值范围为0.094±0.000至0.127±0.002g/100g，显著低于特级初榨橄榄油的0.183±0.001g/100g。辣椒素类物质的含量在PA样品中为15.26±0.07g/kg，在PG样品中为0.38±0.00g/kg（<0.05）。此外，鉴定出56种挥发性风味物质，并从中筛选出10种关键风味化合物（相对气味活度值≥1）。通过正交偏最小二乘法判别分析（OPLS - DA）的多元数据分析表明，20种VOCs（变量重要性投影>1）可作为聚类热图中的风味标志物，以区分7个辣椒油品种。本研究结果为在辣椒油生产中推广酸辣椒和二荆条辣椒以及开发具有特定风味特征的辣椒油以满足不同消费者偏好提供了有价值的参考。
