[1]杜勃峰.基于SPME-GC-MS结合ROAV分析评价不同加工方式下皱椒辣椒粉风味品质[J].中国调味品,2019,(08):76-80.
　Analysis of Volatile Compounds in Different Processing Methods of Paprika Based on SPME-GC-MS Combined with ROAV[J].CHINA CONDIMENT,2019,(08):76-80.
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基于SPME-GC-MS结合ROAV分析评价不同加工方式下皱椒辣椒粉风味品质()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年08期
页码:
76-80
栏目:
出版日期:
2019-08-20

文章信息/Info

Title:
Analysis of Volatile Compounds in Different Processing Methods of Paprika Based on SPME-GC-MS Combined with ROAV
作者:
杜勃峰
文献标志码:
A
摘要:
采用固相微萃取-气相色谱-质谱（solid-phase microextraction coupled with gas chromatography-mass spectrometry , SPME-GC-MS）联用技术检测分析不同加工方式下皱椒辣椒粉香气成分，结合相对气味活度值（relative odor activity value，ROAV）探讨皱椒辣椒粉中关键性风味物质。结果表明：3种加工方式皱椒辣椒粉共检出77种挥发性风味物质组分，直接粉碎鉴定出42种，传统炒制鉴定出37种，电热焙烤鉴定出44种。ROAV 值结果表明：壬醛、苯乙醛、己酸己酯、戊酸乙酯、愈创木酚，这些物质为几种皱椒辣椒粉共有且ROAV>1，是皱椒辣椒粉的重要的风味物质。对这8类香气成分进行主成分分析，香气综合评分得出电热焙烤组得分最高，其次是传统炒制组和直接粉碎组。表明电热焙烤能有效提升皱椒辣椒粉风味品质。
Abstract:
solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and relative odor activity value(ROAV)was used on analysis of volatile flavors of different processing methods of Capsicum annuum forma luteum Kuntze paprika.The results showed that 77 volatile compounds,among them, there were 42 kinds of direct smash,37 kinds of traditional frying,44 kinds of oven baking. ROAV showed that nonaral,phenylacetaldehyde,hexyl hexanoate,ethyl valerate,guaiacol.These substances are common to several paprika and ROAV>1,were an important volatile compounds in paprika.The principle component analysis(PCA)for the 8 volatile compounds,The PCA score revealed that oven baking showed the best aroma quality,followed by traditional frying and direct smash.Oven baking can effectively improve the flavor quality of wrinkled pepper paprika.
更新日期/Last Update: 2020-06-22