一种麻辣烧烤酱的制作工艺及挥发性物质研究-《中国调味品》

文章信息/Info

Title:: Study on the Processing Technology and Volatile Compounds of a Spicy Barbecue Sauce Zheng Yalun 1He Lian1 Zhang Hao1

摘要:: 为获得麻辣味烧烤酱工艺配方及其挥发性香味成分。实验以单因素、正交实验结合感官确定最佳的工艺配方。通过气质联用技术（GC-MS）分析鉴定麻辣味烧烤酱中的香味成分。实验结果表明：其他配料的比例不变，花椒：辣椒：郫县豆瓣：大葱的比例为1：1：50：15时得到的烧烤酱风味最佳；GC-MS共检测出62种化合物，其中醇类8种，醛类14种，酯类7种，烯烃类17种，醚类7种，酚类4种，酮类2种，呋喃类2种，酸类1种，占总挥发物质的94.679 %。醇类、酯类和硫醚类化合物对麻辣烧烤酱风味形具有较大贡献，可能是麻辣味烧烤酱主要风味物质。

Abstract:: The optimum technological formula was determined by single factor， orthogonal experiment and sensory organs in order to obtain the technological formula of spicy barbecue sauce and its volatile aroma components. The aroma components in spicy barbecue sauce were analyzed and identified by GC-MS. The results showed that the best flavor of barbecue sauce was obtained when the proportion of other ingredients remained unchanged and the pepper: pepper: Pixian bean paste: onion was 1:1:50:15. 62 compounds were detected by GC-MS ， including 8 alcohols ， 14 aldehydes ， 7 esters ， 17 olefins ， 7 ethers ， 4 phenols ， 2 ketones ， 2 furans and 1 acid ， accounting for 94.679% of the total volatile substances. Alcohols ， esters ， olefins and thioether compounds contributed greatly to the flavor of spicy barbecue sauce， which may be the main flavor substances of spicy barbecue sauce.