基于主成分分析评价辣椒品种对辣椒油香气品质的影响

Evaluation of effects of chili pepper varieties on volatile aroma components of chili oil based on principal component analysis

为了客观评价辣椒品种对辣椒油的香气品质的影响,以8种辣椒为原料进行辣椒油的制备,采用固相微萃取-气质联用法对不同品种辣椒油的挥发性风味物质进行测定,对检出的香气成分进行主成分分析,并构建香气品质评价模型。结果表明:8个品种辣椒油共检测出香气物质88种,包括醇类13种、萜烯类10种、烷烃类8种、醛类8种、烯醛类8种、酮类8种、酯类8种、酸类13种、吡咯类3种、呋喃类1种和其他类8种。其中线椒辣椒油挥发性成分中以醇类物质所占比值最大;小米椒、板椒和印度椒则以醛类为主;新一代的辣椒以烷烃为主;内黄新一代、二荆条和辣椒王以酸类为主;主成分分析综合得分表明,二荆条制得辣椒油的香气品质最佳,其次是小米椒和内黄新一代。

In order to objectively evaluate the effect of chili pepper varieties on the aroma quality of chili oil,8 kinds of peppers were used as raw materials for preparing the pepper oil.The volatile flavor substances of different varieties of pepper oil were determined using solid-phase microextraction gas chromatography-mass spectrometry method.Principal component analysis was performed on the detected aroma components and an aroma quality evaluation model was constructed.The results showed that 88 kinds of aroma substances were detected in 8 varieties of chili oil,including 13 kinds of alcohols,10 kinds of terpenes,8 kinds of alkanes,8 kinds of aldehydes,8 kinds of alkenals,8 kinds of ketones,and 8 types of esters,13 types of acids,3 types of pyrroles,1 furan and 8 other types.The proportion of alcohol substances was the largest in chili pepper;aldehydes were mainly in Millet pepper,Banjiao pepper and Indian pepper.Alkanes were mainly in the new generation of chili pepper;acids were mainly in the new generation of Neihuang,Erjingtiao,and Chili King.The comprehensive scores of principal component analysis showed that the aroma components of chili oil prepared from Er Jing Tiao were the best,followed by Millet pepper and Neihuang new generation.