干辣椒挥发性香味物质的聚类分析(英文)

Clustering Analysis of Volatile Aroma Compounds in Dried Chilli (Capsicum annum L.)

用5种方法干制同一品种的辣椒;另外,采用自然干制方法干制5个品种的辣椒。采用GC-MS法分析所得干辣椒中的挥发性香味物质。以干辣椒中共同含有的挥发性香味物质的组成成分及其相对含量为一个整体,对实验数据进行聚类分析。结果表明:1)采用不同方法干制的同一品种辣椒中含有不同的挥发性成分,并散发不同的香味。把5种干制方法分为3类时,λ最大值可达到0.97108;2)用自然干制方法加工的5个品种辣椒中含有不同的挥发性成分,并散发不同的香味。把5个品种分为4类时,λ最大值可达到0.943。

Five different methods were used to dry the same variety of chilli.In addition,the natural drying method was used to dry five varieties of chilli.Volatile aroma composition in the dried chilies was analyzed by GC-MS,and the analytical data were subjected to clustering analysis based on the whole consideration for kind and content of the common components.Results showed that：1） the same variety of chilli dried by different methods revealed different volatile aroma compositions resulting in difference in aromatic smell.When the five drying methods were divided into three categories,the maximum value of λ could be 0.97108.2） the five varieties of natural dried chilies also revealed different volatile aroma compositions,and smelled different aromas.When these varieties were divided into four categories,the maximum value of λ could be 0.943.