热反应过程对蒜香味山胡椒调味油挥发性成分的影响

Effect of Thermal Reaction Process on Volatile Components of Garlic Flavored Pepper Oil

为明晰加热过程对蒜香味山胡椒调味油中挥发性成分组成影响的内在联系,选取同一比例配方下调味油样品分别于不同加热温度、加热时间,采用气-质联用技术(GC-MS)结合主成分分析法(PCA)对蒜香味山胡椒调味油经过热反应过程后挥发性成分进行分离与鉴定,同时初步构建了加热时间和温度与各挥发性成分相关性模型。结果表明,蒜香味山胡椒调味油共检测出13种挥发性成分,包括酯类、醇类、酮类、烃类、醛类等,其中醛类物质为调味油中主要挥发性成分,且柠檬醛是醛类中含量最高的物质。基于PCA判别模型得出加热时间和加热温度与桧烯、甲基庚烯酮、芳樟醇、香茅醛、α-松油醇5种挥发性物质位于同一象限内,相较于其他物质具有显著相关性。

In order to clarify the influence of thermal treatment on the volatiles of garlic flavored pepper oil,the volatile components of the garlic flavored pepper oil and the correlation model were separated and identified by using GC-MS combined with PCA.The results showed that 13 volatile compounds were detected in garlic flavored pepper oil,including esters,alcohols,ketones,hydrocarbons and aldehydes.Among them,aldehydes were the main volatile components in seasoning oil,and citral was the highest content of aldehydes.Based on the PCA discriminant model,revealed the heating time and heating temperature were in the same quadrant with five volatiles,such as junienene,methylhepenone,linalool,citronella,andα-pine oil,and had a significant correlation with other substances.