期刊论文

Effect of Oil Temperature on the Flavor of Chilli Oil by GC-IMS and Sensory Evaluation

中文

中国食品学报

1009-7848

2021

21

09

328-335

10.16429/j.1009-7848.2021.09.036

湖南省农业科技创新资金项目（2019JG01）； 湖南省创新型省份建设专项经费（2019SK2121）； 湖南省现代农业产业技术水产产业体系岗位经费（湘农发[2019]105号）； 农业科技创新资金项目（2018QN29）；

本校为第一机构

采用感官评价及气相色谱-离子迁移谱(GC-IMS)分析不同油温制备的辣椒油的风味特征及挥发性有机化合物( VOCs)。感官评价结果表明,不同油温(120,140,160,180,200 ℃)制备的辣椒油香气差异显著(P

Sensory evaluation and Gas-Chromatography Ion-Mobility Spectrometry(GC-IMS)were used to analyze the flavor characteristics and volatile organic compounds(VOCs)of chilli oil prepared at different oil temperatures.The sensory evaluation results revealed that the aroma of chilli oil prepared at different oil temperatures(120,140,160,180,200 ℃) was significantly different,but the color and taste were not significantly different;45 species of VOCs in chilli oil were identified by GC-IMS,mainly including aldehydes,ketones and terpenes.Oil temperatur...