不同热处理对泡椒挥发性风味化合物的影响分析

Analysis of the influence of different heat treatment methods on the volatile flavor compounds of pickled pepper

中文关键词:  泡椒  加热方法  挥发性化合物(volatile organic compounds, VOCs)  正交偏最小二乘法判别分析(OPLS-DA)

英文关键词:pickled pepper  heating method  volatile organic compounds  orthogonal partial least squares discriminant analysis

中文摘要:

      目的 研究不同加热处理方式对泡椒挥发性风味的影响。方法 利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)检测分析经煮制、蒸制、炒制和微波加热泡椒样品中挥发性风味化合物的差异性。结果 利用GC-IMS技术从对照组和处理组泡椒样品中共检测出120种主要挥发性风味化合物, 其中酯类、醇类、烃类、醛类、酸类和酮类为泡椒中的主要贡献物质, 其相对含量占比样品中挥发性有机化合物(volatile organic compounds, VOCs)相对含量的91.76%; 经正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA), 筛选出15种可作为区分不同处理泡椒样品中影响VOCs差异性的最关键特征性变量。结论 GC-IMS技术有效地区分出了不同加热处理之后泡椒样品挥发性风味物质的差异性, 基于OPLS-DA可全面、客观地对不同热处理泡椒样品进行区分和评价。

英文摘要:

      Objective To investigate the effects of different heating treatments on the volatile flavor of pickled peppers. Methods Gas chromatography-ion mobility spectrometry (GC-IMS) was used to detect and analyze the differences volatile flavor compounds in pickled pepper samples after cooking, steaming, frying, and microwave heating. Results A total of 120 main volatile flavor compounds were detected from the control and treatment groups of pickled pepper samples using GC-IMS technology. After normalization, esters, alcohols, hydrocarbons, aldehydes, acids, and ketones were the main contributing substances in pickled pepper, accounting for 91.76% of the total volatile organic compounds (VOCs) relative content in the samples; through orthogonal partial least squares discriminant analysis (OPLS-DA), 15 kinds of key characteristic variables that could be used to distinguish the differences in VOCs in pickled pepper samples under different treatments were selected. Conclusion GC-IMS technology effectively distinguishes the differences in volatile flavor compounds in pickled pepper samples after different heat treatments. Based on OPLS-DA, different heat treated pickled pepper samples can be comprehensively, and objectively distinguished and evaluated.