基于GC-IMS结合多元统计方法研究掺入不同比例玉米油对橄榄辣椒油风味的影响

Study on Effect of Mixing Different Proportions of Corn Oil on Flavor of Olive Chili Oil Based on GC-IMS Combined withMultivariate Statistical Method

为分析掺入不同比例玉米油对橄榄辣椒油风味的影响,文章采用感官评分、气相色谱-离子迁移谱(GC-IMS)和正交偏最小二乘-判别分析(OPLS-DA)等方法对辣椒油样品的风味成分进行检测和多元统计分析。结果表明,6种辣椒油的色泽和滋味无显著性差异,但香气差异显著(P<0.05),其中GLY1香气最佳,GLY2和GLY6香气和谐。通过GC-IMS共检测出81种挥发性有机化合物(VOCs),其中醇类、酯类、酸类、醛类、杂环类和酮类化合物在6种辣椒油中的相对含量较高。通过变量投影重要性(VIP)筛选出异丁醛、丙酮、乙酸-D、乙酸甲酯等29种VOCs为6种辣椒油的关键风味差异标志物(VIP>1.0)。OPLS-DA的因子载荷结果与热图聚类分析、感官评价结果一致。因此,GC-IMS结合OPLS-DA和热图聚类分析能将6种辣椒油进行有效区分。该研究结果可为橄榄辣椒油的鉴伪和风味多样化辣椒油产品的生产提供一定理论支撑。

To analyze the effect of mixing different proportions of corn oil on the flavor of olive chili oil,the flavor components of chili oil samples are detected and multivariate statistical analyzed by sensory score,gas chromatography-ion mobility spectrometry(GC-IMS)and orthogonal partial least squares-discriminant analysis(OPLS-DA).The results show that there is no significant difference in color and taste of six kinds of chili oil,but there is significant difference in aroma(P<0.05),among which,the aroma of GLY1 is the best,and the aroma of GLY2 and GLY6 is harmonious.A total of 81 kinds of volatile organic compounds(VOCs)are detected by GC-IMS,among which,the relative content of alcohols,esters,acids,aldehydes,heterocycles and ketones in six kinds of chili oil is higher.Twenty-nine kinds of VOCs such as isobutyraldehyde,acetone,acetate-D and methyl acetate are selected as the key flavor difference markers(VIP>1.0)of six kinds of chili oil by variable importance in projection(VIP).The factor loading results of OPLS-DA are consistent with the results of heat map cluster analysis and sensory evaluation.Therefore,six kinds of chili oil can be distinguished effectively by GC-IMS combined with OPLS-DA and heat map cluster analysis.The research results can provide a certain theoretical basis for the identification of olive chili oil and the production of chili oil products with diversified flavor.