川菜菜品的辣味物质分析与辣度分级

采用高效液相色谱法测定部分川菜菜品中辣味物质（辣椒素及二氢辣椒素）的含量,根据高效液相色谱分析结果结合感官评价进行辣味分级。根据辣度的强弱分为5级（特辣,辣椒素类物质含量≥0.291 8 g/kg）、4级（辣,辣椒素类物质含量0.092 4～0.291 8 g/kg）、3级（中辣,辣椒素类物质含量0.019 5～0.092 4 g/kg）、2级（微辣,辣椒素类物质含量0.001 95～0.019 5 g/kg）、1级（不辣,辣椒素类物质含量＜0.001 95 g/kg）5 个等级。在123 个样品中,1级样品占39.84%,2级样品占18.70%,3级样品占26.83%,4级样品占12.20%,5级样品占2.44%。实验还分析了辣椒及其制品对样品辣味的影响,样品的辣味不仅与辣椒及其制品的种类和使用量有关,还与加工方式、原料大小、加工温度、调味料等密切相关。     

不同油脂熬制的火锅底料熬煮过程中的油脂质量变化

对棕榈液油菜籽油复合油脂(5度棕榈液油、8度棕榈液油、菜籽油体积比3∶2∶3)、棕榈硬脂牛油复合油脂(棕榈硬脂与牛油体积比1∶2)、菜籽油以及牛油熬制的火锅底料在熬煮过程中的油脂质量变化进行研究。结果表明:4种火锅底料在熬煮过程中油脂过氧化值、酸值和丙二醛含量均出现增长的趋势,火锅底料基础油脂质量直接影响火锅底料熬煮过程中的油脂质量;随着熬煮时间的延长,4种火锅底料中油脂不饱和脂肪酸含量均降低,棕榈液油菜籽油复合火锅底料、菜籽油火锅底料经熬煮16 h后,其油脂中反式脂肪酸含量明显升高。     

麻辣火锅底料的麻辣风味特性及其与咸度关联分析

目的 明确麻辣火锅底料中麻辣风味的物质含量与感官强度的关联性, 构建麻辣风味与咸度之间的数学模型。方法 采用理化及感官分析方法对6个麻辣火锅底料产品的麻辣鲜咸4种主要呈味物质含量及典型感官风味特性展开分析, 结合Stevens函数解析4种呈味物质的物理量与感官强度的关联性, 最后构建产品麻辣物质含量与咸度的线性回归预测模型。结果 火锅底料产品中的辣椒素类物质、酰胺类物质含量与产品的辣度和麻度之间存在良好的Stevens函数拟合度, 同时构建了火锅底料产品咸度与产品中辣椒素类物质、酰胺类物质和盐含量自然对数值的线性回归预测模型(R2≈0.96)。结论 麻辣火锅底料中麻辣物质含量与辣度和麻度间的关联性符合心理物理学模型, 同时对产品咸度具有显著影响。研究结果可为麻辣物质在食品复杂体系中减盐相关研究及后期低盐产品研制提供数据支撑和应用思路。     

HPLC在干红辣椒辣度测定和分级中的应用

采用高效液相色谱法测定干辣椒中辣椒素、二氢辣椒素含量,计算辣度和分级,并对30个品种的干辣椒的辣度进行了评价。色谱柱为Xbridge~(TM)C_(18)(5μm,4.6 mm×250 mm),流动相为v(醇):v(水)=80:20,流速0.8 mL/min,检测波长280 nm。高效液相色谱法能有效地检测红辣椒中辣椒素的含量,方法简便、准确。根据Scoville指数将辣椒辣度分为10级,测定结果显示所选择的样本辣度在7级到9级之间。辣椒样本经过几代的杂交之后辣度呈现不同程度的上升趋势。     

麻辣火锅底料辣度标准化及李氏辣度研究

研究麻辣火锅底料辣度的分级方法,将消费者的辣度等级评定意见与麻辣火锅底料中辣味主要成分辣椒素类物质含量结合划分辣度等级,将辣度等级分为微辣、低辣、中辣、高辣、特辣、暴辣6个,使用高效液相色谱仪(荧光检测器)检测麻辣火锅底料中辣椒素类物质的含量,各辣度等级对应的辣椒素含量为:0.00509~0.0164,0.0389~0.0962,0.0940~0.189,0.201~0.789,0.596~1.351,1.895~5.323g/kg。参考众所周知的酒精度各低、中、高度酒的代表度数,取12°代表微辣,36°代表低辣,45°代表中辣,52°代表高辣,65°代表特辣,75°代表暴辣,麻辣火锅底料的辣度命名为"李氏辣度",各辣度等级辣椒素类物质含量(W)换算成李氏辣度(LSU)的公式为:LSU=10.369ln(W)+65.264,相关系数R2为98.17%,并划定微辣为9°~29°,低辣为30°~39°,中辣为40°~49°,高辣为50°~59°,特辣为60°~69°,暴辣为≥70°。将不容易被消费者认知的辣椒素类物质含量换算成便于消费者理解的度数,可以使消费者更能理解和选择适合的辣度。     

HS-SPME结合GC-MS分析麻辣火锅底料炒制和熬煮过程中挥发性物质的变化

为了研究火锅风味的变化以及为探究火锅底料开发利用及质量控制、使用安全性提供科学依据,本实验采用顶空固相微萃取结合气相色谱-质谱联用法探究麻辣火锅底料炒制和熬煮过程中的挥发性物质。结果表明:火锅底料炒制和熬煮过程中分别检测到53、50种挥发性物质,从实验的7个样本来看,其相对含量由高到低分别是醇类物质、烯类物质、醛类物质、酸及酯类物质和酮类物质等。火锅底料加工过程中,醇类物质相对含量随着炒制时间延长而增多,而熬煮过程受到汤底影响其相对含量下降后逐渐回升。未加工前烯类物质的相对含量最高,加工后含量下降。醛类物质的相对含量与熬煮时间呈正相关,可能与火锅底料的特征香气有关。加工时间越长,酸及酯类物质相对含量越低。研究还发现,随着加工时间延长,火锅底料中醚类、苯类等物质大量出现,可能会影响火锅底料食用的安全性,其机理有待进一步研究。     

辣白菜的辣度测定与分级研究

辣白菜是以白菜、辣椒为主要原料经发酵制得的一类调味品,其风味独特,味道鲜美,是餐桌上的调味佳品。通过控制辣椒添加量,制作多种辣味程度的辣白菜。当辣白菜总酸含量达到0.4%时测定其辣度,品评人员依照所制定的辣度分级标准对辣白菜的辣味进行感官评价。最终根据辣度值与感官评价结果,将辣白菜辣度划分为3个级别:微辣0SHU900、中辣900SHU1600、辣1600SHU2500。     

火锅底料熬煮过程中极性组分测定方法研究

目的快速测定火锅底料熬煮过程中极性组分(PC)的变化。方法采用柱色谱法(国标方法)和Testo270食用油脂品质检测仪快速测定法,对比分析餐饮企业火锅底料熬煮过程中极性组分。结果柱色谱法和Testo 270食用油脂品质检测仪的结果基本一致。结论快速测定仪具有快速、操作简便和节约溶剂的优点,可代替操作繁琐,耗溶剂的柱色谱法。     

辣椒油树脂辣感量化标准及应用评价

为控制食品辣度和保证食品品质，辣椒油树脂在食品中应用越来越广泛，但目前对辣椒油树脂的辣感量化相对研究较少。本研究通过建立10人的感官评价专家小组对不同商品化合成辣椒油树脂样品和天然辣椒油树脂样品进行感官评价，构建辣椒油树脂辣感评价5个维度，并对辣感强度、感知时间、持续时间指标进行量化描述，建立辣椒油树脂辣感量化评价体系。为进一步验证该评价体系适用性，对天然辣椒油树脂与合成辣椒油树脂按照相同辣度应用于麻辣休闲、火锅底料、卤制食品、腌制食品中进行辣感对比评价。整体上看，在相同辣度条件下，天然辣椒油树脂辣感层次更为丰富，天然辣椒油树脂在辣感强度、持续时间上优于合成辣椒油树脂，感知时间方面无显著差异。通过上述应用实验证明了辣感评价体系的可行性，可以为辣椒油树脂应用评价提供参考，为建立更加完善的辣度综合评价体系提供一定的理论基础。     

辣味食品辣度量化分级技术研究

本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0.30%)、2级(中辣;辣椒碱含量0.30%～0.50%)、3级(辣;辣椒碱含量0.50%～0.70%)、4级(很辣;辣椒碱含量>0.80%)。在考虑辣椒原料综合利用的基础上,设计了定量添加辣椒精以生产不同辣度辣味食品的工艺路线。     

Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods

The quantification of the major capsaicinoids, namely nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin, present in spicy foods made from peppers has been performed. The capsaicin content is directly related to the pungency properties of foods that contain hot peppers. The samples studied included 10 different dried hot peppers, 19 hot sauces, 4 kinds of paprika, and 4 different ketchups. The range of concentrations of capsaicinoids found were as follows: dried hot peppers (554.1–1705.9 mol kg^?1), paprikas (582.0–665.0 mol kg^?1), spicy ketchups (4.0–12.4 mol kg^?1), and hot sauces (4.6–843.8 mol kg^?1). Variability in the capsaicinoid content was found, with capsaicin and dihydrocapsaicin present at the highest levels. The capsaicin content was generally higher than the dihydrocapsaicin content.     

辣椒素类物质辣味的研究进展

辣椒素类物质是一类带有香草基团和中长链脂肪酰胺结构的生物碱,其中辣椒素和二氢辣椒素辣度最高。部分辣椒素类物质可激活相关受体,引起痛觉与热觉神经信号的传导,使人感到辣味。斯科维尔指数法是评价辣度最常见的方法,但评价结果仅与辣味物质的含量有关,无法真正反映样品的辣度,而时间-强度法可获得多个与辣度相关的定量指标,具有更高的参考价值。除增加辣椒素类物质的含量外,使用水基分散系、提高体系温度、增感作用的产生甚至其他感觉刺激均可显著提升辣椒素类物质辣味感知强度,在感官评价中应当特别注意。综上,本文总结辣椒素类物质的结构、分布,辣味呈现机制、评价方法以及影响辣味感知的因素等方面,以期为食品辣味强度预测和辣味食品的开发提供参考。     

Determination of absolute threshold and just noticeable difference in the sensory perception of pungency

Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis. Sensory absolute threshold was 0.050 mg capsaicinoids/kg sample. Five JND values were determined using 5 reference solutions with different capsaicinoids concentration. JND values changed proportionally as capsaicinoids concentration of the reference sample solutions changed. Weber fraction remained stable for the first 4 reference capsaicinoid solutions (0.05, 0.11, 0.13, and 0.17 mg/kg) but changed when the most concentrated reference capsaicinoids solution was used (0.23 mg/kg). Quantification limit for instrumental analysis was 1.512 mg/kg capsaicinoids. Sensory methods employed in this study proved to be more sensitive than instrumental methods. Practical Application: A better understanding of the process involved in the sensory perception of pungency is currently required because "hot" foods are becoming more popular in western cuisine. Absolute thresholds and differential thresholds are useful tools in the formulation and development of new food products. These parameters may help in defining how much chili pepper is required in a formulated product to ensure a perceptible level of pungency, as well as in deciding how much more chili pepper is required in a product to produce a perceptible increase in its pungency.     

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

BACKGROUND: Because of the great variability in size, shape, colour, pungency and aroma of Calabrian Capsicum annuum(hot pepper), this study was carried out to furnish producers with information on volatile compounds and capsaicinoid content useful for the genetic improvement of this species. Fully ripened fresh peppers of the most widely cultivated varieties were studied. Capsaicinoid content was determined by reverse phase high‐performance liquid chromatography/diode array detection (RP‐HPLC/DAD). Volatile compounds were determined by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS‐SPME/GC/MS). RESULTS: Sixty‐four volatile compounds were identified, the main classes being alcohols, aldehydes, terpenes and aliphatic branched‐chain hydrocarbons. The ‘Naso di cane’ (C. annuumvar. abbreviatum) variety contained the lowest amount of volatiles, especially alcohols and aldehydes, while the highest levels of capsaicin and dihydrocapsaicin were found in ‘Vulcan’ and ‘Corno di capra’ varieties. CONCLUSION: From statistical evaluation of the data obtained, each variety showed a typical composition of capsaicinoids and volatiles determining the taste and odour of the hot peppers. These results should be useful in the context of research aimed at selecting varieties with the best sensory characteristics. Copyright © 2009 Society of Chemical Industry     

Quality characteristics of different red pepper cultivars (<Emphasis Type="Italic">Capsicum annuum</Emphasis> L.) for hot paprika production

Twelve hybrids obtained by crossing of different Hungarian cultivars and the Spanish ‘Jaranda’, ‘Jariza’ and ‘Jeromín’ have been studied. The aim of this work was to select those peppers with high capsaicinoids content, and good agronomic and industrial characteristics, as ‘Jeromín’, the only local cultivar used for pungent (hot) paprika, has a low and irregular pungency depending on the year. The crop productive characteristics, ASTA colour, carotenoid pigment content and pungency of the paprika has been studied and elaborated following the traditional procedure of La Vera (Extremadura, Spain). The productive characteristics and pigment concentration of the crossings were, in general, similar to that of local cultivars, and all of them could be suitable for hot paprika production, because their capsaicinoid content was higher than that of ‘Jeromín’ (78 mg kg⁻¹ dwt of total capsaicinoids). The most pungent hybrids were Kibedicsipos × Jariza, Jeromín × Szegedi178 and Jaranda × Szegedi179, with a total capsaicinoid content of 1,240, 1,107, and 997 mg kg⁻¹ dwt, respectively. Their paprikas showed a carotenoid pigment content higher than that of ‘Jaranda’, which is considered as a high quality paprika.     

Scoville感官评定法测定辣椒辣度

对辣椒中辣味成分的组成、辣椒素的性质及功能、国内外辣椒辣度的研究概况以及评价方法等进行了综述。主要研究了辣度的Scoville感官评定法,并与HPLC法测定的辣度结果进行比较,结果表明,用感官评定法测得干辣椒样品的辣度与HPLC法结果在同一辣度级别。     

天然色素在复合调味食品中的应用

文幸介绍天然色紊在鸡精复合调味料、膨化调味料、方便面及面膨化制品、方便食品调味料、火锅调味酱、休闲麻辣食品调味料、青状香精香料、调味酱莱、牛肉干制品方面的应用.     

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.     

Sensory Properties of Naturally Occurring Capsaicinoids

Sensory evaluation of isolated natural capsaicinoids showed that there was a significant linear relationship between pungency and concentration. Detection thresholds were evaluated using an ASTM method. Pungency thresholds were calculated using the established relationships between pungency and concentration of individual compounds. Total pungency of a mixture of capsaicinoids was highly correlated with the sum of pungencies of individual capsaicinoids. Determination of the total pungency of Capsicum extracts can be accomplished by adding the pungencies of individual capsaicinoids upon multiplication of their pungency threshold values by their respective concentrations.