基于HS-SPME-GC-MS非靶向分析不同发酵小米辣的风味差异

Untargeted Analysis of Flavor Differences among Fermented Capsicum frutescens from Different Cultivars Based on Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

采用顶空固相微萃取结合气相色谱-质谱联用的非靶向分析技术,对比9个品种小米辣发酵前后的挥发性香气轮廓,并通过多元数据分析,进一步探究不同品种发酵小米辣的特征性香气物质。结果表明:酯类和萜烯类物质是小米辣的主要特征性香气成分,且经过发酵后其种类和含量均显著增加(P<0.05)。对于新鲜小米辣,罗勒烯、己醛、(E)-2-己醛、正己醇、芳樟醇、水杨酸甲酯和3-甲基丁酸-4-甲基戊酯是其主要的共有挥发性香气物质。经过发酵处理后,(E)-2-庚醛、(E)-2-辛烯醛、1-辛烯-3-酮、(E)-芳樟醇氧化物、水杨酸乙酯和α-松油醇成为新产生的多品种共有挥发性香气物质。1-辛烯-3-酮和己酸叶醇酯分别为新鲜和发酵小米辣中最主要的香气活性物质。另外,不同品种小米辣的挥发性香气轮廓存在显著差异。多元数据分析结果显示,特征性酯类物质(2-甲基丁酸苄酯、3-甲基丁酸戊酯、戊酸苄酯)和萜烯类物质(D-柠檬烯、罗勒烯、茴香烯)使不同品种发酵小米辣产品呈现差异性风味。本研究描述的发酵小米辣香气轮廓,可为其产品风味品质评价及品种选择提供理论依据。

In this study,aroma profiles of fresh and fermented chili pepper from nine Capsicum frutescens cultivars were compared using untargeted analysis based on headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Furthermore,multivariate data analysis was adopted to identify the characteristic aroma compounds of fermented chili pepper.The results showed that esters and terpenes were the major characteristic volatile components in fresh chili pepper.The number and amount of esters and terpenes increased significantly after fermentation(P<0.05).Ocimene,hexanal,(E)-2-hexanal,1-hexanol,linalool,methyl salicylate,and 4-methylpentyl 3-methylbutanoate were common to fresh chili pepper from the nine cultivars,while the volatile aroma compounds common to fermented chili pepper were(E)-2-heptanal,(E)-2-octenal,1-octene-3-one,(E)-linalool oxide(furanoid),ethyl salicylate andα-terpineol.1-Octene-3-one and(Z)-3-hexenyl hexanoate were the most predominant aroma-active compounds in fresh and fermented chili pepper,respectively.Moreover,a significant difference was observed among cultivars in terms of the profile of aroma compounds.The multivariate data analysis indicated that esters(benzyl 2-methylbutanoate,pentyl 3-methylbutanoate,benzyl pentanoate)and terpenes(D-limonene,ocimene,anethole)contributed to the difference in the flavor of fermented chili pepper among cultivars.The aroma profile of fermented chili pepper described in this study can provide theoretical support for flavor evaluation of and variety selection for fermented chili pepper.