Evaluation on the Flavor Quality of Gangu Dried Pepper
To further clarify the flavor substances and quality characteristics of Gangu dried pepper,and provide references for the production,processing,and utilization of Gangu dried pepper,the gas chromatography-mass spectrometry(GC-MS)was used to determine the volatile substances of Gangu pepper.The results showed that 87 volatile substances were detected in Gangu pepper,including 24 alcohols,16 aldehydes,13 terpenes,11 alkanes,6 esters,5 aromatic hydrocarbons,4 ketones,3 olefins,2 terpenes,2 organic acids,and 1 pyrrole.The contents of terpenes were the highest,followed by alkanes and alcohols,and aromandendrene and limonene were the main volatile aroma substances of Gangu dried pepper.According to the Beacon capsaicin detection kit,it was found that the total content of capsaicin was 512.69 μg/g,the Scoville index(SHU)was 7 905.66,and the spiciness was 52.70 degrees.The results showed that the volatilized flavor substances of Gangu dried pepper were diverse,the aroma was rich,and the spiciness was moderate.
NETL
NSTL
万方数据
维普
