基于电子鼻和气相色谱-质谱法结合相对气味活度值分析植物油对红油辣椒气味的影响

Analysis of the effects of plant oil on the odor of red pepper based on electronic nose and gas chromatography-mass spectrometry combined with relative odor activity value

中文关键词:  红油辣椒  电子鼻  气质联用  正交偏最小二乘判别分析  相对气味活度值

英文关键词:red oil chili  electronic nose  gas chromatography-mass spectrometry  orthogonal partial least squares discriminant analysis  relative odor activity value

中文摘要:

      目的 探究植物油品种对红油辣椒气味的影响。方法 采用电子鼻、气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)结合正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)和相对气味活度值(relative odor activity value, ROAV)等分析方法探究不同品种的植物油对红油辣椒气味物质的影响。结果 电子鼻检测结果结合OPLS-DA分析表明不同品种的植物油制备的红油辣椒整体气味轮廓差异明显。GC-MS检测结果表明5种植物油制备的红油辣椒共检测到101种挥发性物质, 其中醇类29种、醛类30种、烃类12种、硫醚类3种、酯类6种、酸类2种以及其他化合物19种; 醇类、醛类、硫醚类是红油辣椒的主要挥发性物质。ROAV分析表明A样品(精炼菜籽油)的关键性挥发性物质是: 苯乙醛、反-2-壬醛、二甲基硫醚; B样品(大豆油)的关键性挥发性物质是: 1-庚烯-3-酮、二甲基硫醚; C(花生油)、E(菜籽油)样品的关键性挥发物是: 二甲基硫醚; D(玉米油)样品的关键性挥发性物质是: 二甲基硫醚、(Z)-2-壬烯醛、1-辛烯-3-酮。结论 不同品种的植物油制备的红油辣椒的主要挥发性物质有一定差异, 二甲基硫醚是红油辣椒的共有关键性化合物。

英文摘要:

      Objective To investigate the influence of plant oils varieties on the aroma of red oil chili. Methods Electronic nose and gas chromatography-mass spectrometry (GC-MS) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (ROAV) were used to analyze the impact of different varieties of plant oils on the odor substances of red oil chili. Results The results of electronic nose combined with OPLS-DA analysis showed significant differences in the overall aroma profiles of red oil chili prepared with different volatile compounds of plant oils. The GC-MS detection results revealed a total of 101 volatile compounds in red oil chili prepared with 5 types of plant oils, including 29 alcohols, 30 aldehydes, 12 hydrocarbons, 3 sulfides, 6 esters, 2 acids, and 19 other compounds. Alcohols, aldehydes, and sulfides were found to be the major volatile compounds in red oil chili. ROAV analysis indicated that key volatile substances in sample A (refined rapeseed oil) were benzaldehyde, trans-2-nonenal, and dimethyl sulfide; key volatile substances in sample B (soybean oil) were 1-hepten-3-one and dimethyl sulfide; key volatile substances in samples C (peanut oil) and E (rapeseed oil) were dimethyl sulfide; key volatile substances in sample D (corn oil) were dimethyl sulfide, (Z)-2-nonenal, and 1-octen-3-one. Conclusion The main volatile compounds of red chili peppers prepared from different varieties of vegetable oil have certain differences, and dimethyl sulfide was a common key compound in red chili peppers.