四川火锅底料加工过程中风味变化规律

Change Rules of Flavor of Sichuan Hotpot Seasoning During Processing

为探究四川火锅底料在加工过程中风味成分的变化规律,选择四川火锅底料的5个关键工艺,采用固相微萃取-气相色谱-质谱联用(solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)方法分析5个关键工艺和产品挥发性风味化合物。结果表明,火锅底料在整个加工过程中检测到589种物质。每个阶段特征风味物质及主要风味均存在较大差异,在A~B阶段主要是(E)-2-壬烯醛、庚醛、(E)-2-辛烯醛、1-辛烯-3-醇等组成牛油风味的化合物浓度较高。C阶段呈豆瓣、辣椒风味的物质,如苯乙醇、(E)-2-壬烯醛、d-柠檬烯、1-辛烯-3-醇、芳樟醇等OAV较高。D阶段在整个加工过程中风味最丰富,检测到最多种挥发性风味物质,且浓度均较高。E阶段火锅底料成品中部分风味物质损失,最终形成了四川火锅底料成品的风味。

In order to explore the change rules of flavor components in the processing of Sichuan hotpot seasoning, five key processes of Sichuan hotpot seasoning are selected, and the solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) is used to analyze the volatile flavor compounds of the five key processes and products. The results show that 589 kinds of substances are detected in the whole processing.There are significant differences in the characteristic flavor substances and main flavor at each stage.In the stages of A~B, the concentrations of(E)-2-nonenal, heptanal,(E)-2-octenal, 1-octene-3-alcohol and other compounds that form the flavor of beef tallow are higher. In the stage of C, the OAVs of substances with the flavor of bean paste and chilli such as phenylethanol,(E)-2-nonenal, d-limonene, 1-octene-3-alcohol and linalor are higher. In the stage of D, the flavor is the most abundant in the whole processing, the most volatile flavor substances are detected, and the concentrations are higher. In the stage of E, some flavor substances in the finished hotpot seasoning product are lost, which finally forms the flavor of finished Sichuan hotpot seasoning product.