Comparison and Analysis of the Flavor Components of Chopped Peppers from Farmhouses in Different Regions of Hunan

In order to explore the quality and flavor differences of traditional homemade chopped peppers from different regions, this study selected traditional homemade chopped peppers from six regions in Hunan as the research object, and determined the differences in organic acids and volatile components by...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 43; no. 22; pp. 310 - 318
Main Authors He XIAO, Rongrong WANG, Mengjuan CHEN, Xinyao WANG, Hanliang YIN, Yang LIU, Liwen JIANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.11.2022
Subjects
farm chopped chili
gas chromatography-mass spectrometry (gc-ms)
odor activity value (oav)
organic acid
principal component analysis
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Summary:In order to explore the quality and flavor differences of traditional homemade chopped peppers from different regions, this study selected traditional homemade chopped peppers from six regions in Hunan as the research object, and determined the differences in organic acids and volatile components by using high performance liquid chromatography and headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS). The differences in physical and chemical parameters, organic acids and volatile components were compared and analyzed. The results showed that the salinity, acidity, various organic acids and volatile components of the farm chopped peppers in six different regions were significantly different (P<0.05). A total of 97 volatile components were detected in farm chopped peppers in different regions, and esters were the most abundant volatile compounds in each sample. The results of the odor activity value (OAV) combined with threshold analysis showed that ethyl isohexanoate was the main aroma compo
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022010125