期刊论文

Effects of Different Chili Varieties on the Quality and Flavor of Fermented Minced Chili

中文

中国调味品

1000-9973

2023

48

04

1-6+19

10.3969/j.issn.1000-9973.2023.04.001

湖南省重点研发计划(2020NK2027)。

本校为第一机构

为探究湖南不同辣椒品种对发酵剁辣椒品质及风味的影响，以13种辣椒为原料，对其风味及品质进行分析。研究结果表明不同品种剁辣椒品质差异较大，发酵后pH、蛋白质含量、L*降低，分别为4.63～4.88、5.53%～11.47%、31.92～38.88,总酸、氨基酸态氮含量上升，分别为1.45%～2.21%、0.36%～0.97%,色差在7.86～15.31之间，蛋白质含量和L*对感官品质有显著影响。发酵成熟的剁辣椒嗅觉上不易区分香气差异，但通过HS-SPME-GC-MS测定出挥发性成分差异较大，共检测出162种，包括醇类31种、酯类43种、醛类15种、酚类7种、烃类47种、酮类10种、酸类5种、其他类4种，醇类和酯类为发酵剁辣椒中的主要呈香物质，...

To explore the effects of different chili varieties in Hunan on the quality and flavor of fermented minced chili,13 varieties of chili are used as raw materials to analyze the flavor and quality.The research results show that the quality of minced chili of different var...MORE To explore the effects of different chili varieties in Hunan on the quality and flavor of fermented minced chili,13 varieties of chili are used as raw materials to analyze the flavor and quality.The research results show that the quality of minced chili of different varieties differs greatly.After fermentation,pH,protein...