基于HS-SPME-GC-MS非靶向分析不同发酵小米辣的风味差异

采用顶空固相微萃取结合气相色谱-质谱联用的非靶向分析技术,对比9个品种小米辣发酵前后的挥发性香气轮廓,并通过多元数据分析,进一步探究不同品种发酵小米辣的特征性香气物质.结果表明:酯类和萜烯类物质是小米辣的主要特征性香气成分,且经过发酵后其种类和含量均显著增加(P<0.05).对于新鲜小米辣,罗勒烯、己醛、(E)-2-己...

Untargeted Analysis of Flavor Differences among Fermented Capsicum frutescens from Different Cultivars Based on Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

In this study, aroma profiles of fresh and fermented chili pepper from nine Capsicum frutescens cultivars were compared using untargeted analysis based on headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Furthermore, multivariate data analysis was adopted to identify the characteristic aroma compounds of fermented chili pepper. The results showed that esters and terpenes were the major characteristic volatile components in fresh chili pepper. The number and amount of esters and terpenes increased significantly after fermentation (P < 0.05). Ocimene, hexanal, (E)-2-hexanal, 1-hexanol, linalool, methyl salicylate, and 4-methylpentyl 3-methylbutanoate were common to fresh chili pepper from the nine cultivars, while the volatile aroma compounds common to fermented chili pepper were (E)-2-heptanal, (E)-2-octenal, 1-octene-3-one, (E)-linalool oxide (furanoid), ethyl salicylate and α-terpineol. 1-Octene-3-one and (Z)-3-hexenyl hexanoate were the most predominant aroma-active compounds in fresh and fermented chili pepper, respectively. Moreover, a significant difference was observed among cultivars in terms of the profile of aroma compounds. The multivariate data analysis indicated that esters (benzyl 2-methylbutanoate, pentyl 3-methylbutanoate, benzyl pentanoate) and terpenes (D-limonene, ocimene, anethole) contributed to the difference in the flavor of fermented chili pepper among cultivars. The aroma profile of fermented chili pepper described in this study can provide theoretical support for flavor evaluation of and variety selection for fermented chili pepper.