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Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper ( Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry
Chemosensory Perception Pub Date : 2018-09-19 , DOI: 10.1007/s12078-018-9249-7 Zhihua Li , Jin Jeon , So Young Kwon , Rui Huang , Hyung-Hee Baek
中文翻译:
气相色谱-比色法测定和评价不同蒸煮温度下四川辣椒的香气活性成分变化
更新日期:2018-09-19
Chemosensory Perception Pub Date : 2018-09-19 , DOI: 10.1007/s12078-018-9249-7 Zhihua Li , Jin Jeon , So Young Kwon , Rui Huang , Hyung-Hee Baek
Introduction
The flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to evaluate changes in flavor components between room and high temperature (ca. 70–80 °C).Methods
Solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used.Results
In this study, linalool, linalyl acetate, and limonene were identified as the major components by both SAFE and HS-SPME. Seven compounds, namely myrcene, limonene, 1,8-cineole, linalool, 2-phenylethanol, 4-methylacetophenone, and trans-carveol, were identified as aroma-active compounds using GC-O. The most intense aroma-active compounds were 1,8-cineole and linalool. Moreover, 2-phenylethanol and 4-methylacetophenone were identified as aroma-active components for the first time in Szechuan pepper. The relative contents of 1,8-cineole, linalool, 2-phenylethanol, 4-methylacetophenone, and trans-carveol were significantly increased as simulated cooking temperature increased from 40 to 75 °C, whereas myrcene, limonene, and hexanal were significantly decreased; 1,8-cineole was not detected at 40 °C but was detected at 75 °C.Conclusions
A total of 83 volatile compounds were identified, including 62 by SAFE and 57 by HS-SPME. Of these, 34 volatile compounds were identified by both SAFE and HS-SPME. For the first time, 2-phenylethanol and 4-methylacetophenone were identified as key aroma-active components in Szechuan pepper. The overall flavor of Szechuan pepper might be influenced by a result of the relative ratios of key aroma-active components. Cooking temperature should be taken into consideration when Szechuan pepper is used as an ingredient in food.Implications
These results could be beneficial for furthering our understanding of aroma-active compounds in Szechuan pepper and improving dishes prepared with this ingredient.中文翻译:
气相色谱-比色法测定和评价不同蒸煮温度下四川辣椒的香气活性成分变化