刘佳艺,龚永泽,尹宗德,邓志会,卢琼英,陈文娟,贾利蓉

• 1:四川大学轻工科学与工程学院
• 2:四川金宫川派味业有限公司

摘要(Abstract)：

该研究以发酵糍粑辣椒为原料，采用GC-MS和电子鼻技术从挥发性风味物质和气味轮廓两个层面系统评估了不同炒制温度(120℃和180℃)对发酵糍粑辣椒挥发性风味物质构成的影响，共识别出91种挥发性风味物质，包括醛类、醇类、酯类、酸类等。通过OPLS-DA模型结合VIP值和显著性检验，筛选出9种差异风味物质；进一步基于ROAV筛选出14种关键风味物质。结果表明，炒制处理促进了醛类、烃类等脂香、果香和辛香型物质的富集，使挥发性风味物质更集中、香气层次更丰富；同时，炒制处理也造成醇类、醚类等花香、清香型热敏性成分减少，整体风味构成向脂香主导方向转变。中温处理(120℃)有利于香气平衡的构建，高温处理(180℃)显著强化了脂香类物质的呈现。电子鼻结果进一步印证了GC-MS分析趋势，表明炒制温度升高有助于增强样品的整体香气响应强度。综上，180℃为构建浓郁脂香型风味的优选炒制条件，为发酵型调味品的热加工风味调控提供了理论依据与实践参考。

关键词(KeyWords)： 发酵糍粑辣椒;炒制温度;挥发性风味物质;气味轮廓

Abstract:

Keywords:

基金项目(Foundation): 四川大学-四川金宫川派味业有限公司校企合作项目(23H1120)

作者(Author): 刘佳艺,龚永泽,尹宗德,邓志会,卢琼英,陈文娟,贾利蓉

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