不同油温对辣椒油风味和辣度的影响

Effect of oil temperatures on the flavor and spiciness of chili oil

分析比较不同油温(140、150、160℃)制备的辣椒油样品的挥发性风味成分及辣度。利用气相色谱-质谱联用仪(GC-MS)和高效液相色谱仪(HPLC)测定辣椒油样品的挥发性香气成分及辣椒素类物质含量,对检出的香气成分采用香气活度值筛选出对辣椒油香气贡献较大的物质并进行主成分分析,构建香气品质评价模型。结果表明:辣椒油中共检测出香气物质78种,包括酸类、酯类、醛类、醇类、烯烃类和其他类化合物,其挥发性成分中以酸类物质为主,3种温度下辣椒油挥发性香气成分在种类和含量上均存在差异;3个辣椒油样品含有9种共同关键风味成分;利用主成分分析建立香气品质评价模型,综合得分表明160℃油温下辣椒油的香气品质最佳;HPLC检测数据显示,油温为160℃时辣椒素类物质含量最高。辣椒油在160℃处理下其风味和辣度最佳。

In order to analyze and compare the volatile aroma components and capsaicinoid content of chili oil prepared at different oil temperatures(140℃,150℃and 160℃),gas chromatography-mass spectrometry(GC-MS)and high-performance liquid chromatography(HPLC)were adopted.The detected aroma components were screened using odor active value to identify the substances that contributed significantly to the aroma of chili oil,and principal component analysis was performed to construct an aroma quality evaluation model.The results showed that a total of 78 aroma components were detected in chili oil,including acids,esters,aldehydes,alcohols,and olefins.Among the volatile components,acids were the main substances.There were differences in the type and content of aroma components in chili oil at three temperatures.Odor active value showed that three chili oil samples contained 9 common key flavor components.The aroma evaluation model was established by principal component analysis,and the comprehensive score showed that the aroma quality of chili oil was the best at oil temperature of 160℃.In addition,in the test of spiciness,when the oil temperature was 160℃,the dissolution amount of capsaicinoid in the oil was the highest.In conclusion,the aroma and spiciness of chili oil were the best when treated at 160℃.