基于HS-SPME-GC/MS和感官分析沙拉酱对青椒风味的影响

Effect of Sweet Mayonnaise on the Flavor of Green Peppers by HS-SPME-GC/MS and Sensory Evaluation

本文分别采用顶空固相微萃取-气质联用(Headspace solid phase microextraction-mass spectrometry, HS-SPME-GC/MS)、人工感官(Sensory Evaluation)以及电子鼻(E-Nose)技术对添加过沙拉酱的螺丝椒、羊角椒、甜椒的气味成分进行分析检测。结果表明:三种青椒挥发性气味物质共检测出6大类物质(共61种),其中醇类(14种),醛类(9种),烃类(23种),酮类(6种),酯类(5种),其他(4种)。三种青椒共同含有的特征性气味物质有11 种。添加沙拉酱后,人工感官结果显示三种青椒刺激性气味均降低;电子鼻PCA 图谱区分指数达83,可明显区分是否添加沙拉酱;经GC-MS 检测结果显示,螺丝椒、羊角椒、甜椒的共有特征性气味物质在添加过沙拉酱后分别能检测出3种、2种及3种。添加沙拉酱可以改善青椒的刺激性气味,对螺丝椒改善效果最明显。

Sensory evaluation, electronic nose (E-Nose) and headspace solid phase microextraction-mass spectrometry (HS-SPME-GC/MS) were used to analyze the odor components of screw pepper, capsicum, sweet pepper with sweet mayonnaise respectively.The results showed that six kinds of volatile odors were detected in three kinds of green peppers, including 14 kinds of alcohols, 9 kinds of aldehydes, 23 kinds of hydrocarbons, 6 kinds of ketones, 5 kinds of esters, and others.There were 11 characteristic odor compounds in three kinds of green peppers totally.After adding mayonnaise, the artificial sensory results showed that the irritating odor of green pepper decreased;the PCA fingerprint discrimination index of electronic nose reached 83, which could clearly be distinguished whether mayonnaise was added or not;the GC-MS results showed that the 11 kinds of common characteristic odors in three peppers with mayonnaise could only detect three, two and three kinds respectively.Mayonnaise could improve the irritating smell of green pepper.