葱青叶对椒麻糊挥发性物质的影响

Effects of scallion green leaves on volatile substances in pepper flavor paste

中文关键词:  葱青叶  花椒油  椒麻糊  挥发性物质

英文关键词:scallion green leaves  pepper oil  pepper flavor paste  volatile substances

中文摘要:

      目的 探究葱青叶对椒麻糊香气的影响。方法 以葱青叶、花椒油和椒麻糊为研究对象, 采用固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)检测椒麻糊中的挥发性物质, 探究葱青叶对椒麻糊挥发性物质的影响。结果 加入葱青叶后, 椒麻糊较花椒油挥发性物质相对百分含量增加, 葱青叶对椒麻糊贡献的挥发性物质主要是α-侧柏烯、(1S,3R)-顺式-4-蒈烯、γ-松油烯、罗勒烯、1,5,5-三甲基l-3-亚甲基-1-环己烯、萜品油烯、邻伞花烃、1-辛醇、β-松油醇、丙醛、2-乙基丁烯醛、2-己烯醛和胡椒酮等。维恩图分析表明葱青叶为椒麻糊贡献了34种挥发性风味物质, 其中罗勒烯、2-己烯醛是葱青叶贡献的关键化合物, 对椒麻糊香气的形成贡献较大。结论 葱青叶贡献给椒麻糊的挥发性物质以烯烃类、醛类为主, 而葱青叶中特有的硫醚类物质对椒麻糊风味几乎无影响。

英文摘要:

      Objective To investigate the effect of scallion on the aroma of pepper flavor paste. Methods The green leaves of scallion, pepper oil and pepper flavor paste were used as the research objects, the volatile substances of pepper flavor paste was investigated by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), the effects of scallion green leaves on the volatile substances of pepper flavor paste were explored. Results The relative percentages of volatile substances in the pepper flavor paste increased after the addition of scallion green leaves compared with pepper oil. The main volatile substances of scallion green leaves contributed to pepper paste were α-platyclene, (1S,3R)-cis-4-carene, γ-terpinene, baseline, 1,5,5-trimethyl-l-3-methylene-1- cyclohexene, terpinene, O-cymene, 1-octanol β-terpineol, propionaldehyde, 2-ethyl butenal, 2-hexenal and piperone, etc. The Venn diagram analysis showed that scallion green leaves contributed 34 kinds of volatile odour substances to the pepper flavor paste, among which basilene and 2-hexenal were the key compounds, which contributed greatly to the formation of pepper paste aroma. Conclusion The volatile substances contributed to the pepper flavor paste by scallion are mainly olefins and alcohols, while thioethers, which are unique to shallots, has almost no effect on the odour of pepper paste.