Analysis of flavor characteristics of Chongqing roasted fish seasoning by high-performance liquid chromatography and headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic nose
To investigate the flavor characteristics of Chongqing roasted fish seasoning,the numbing,spicy intensity,chloride content and volatile flavor substances were analyzed by high-performance liquid chromatography,electronic nose,and headspace solid phase micro-extraction gas chromatography-mass spectrometry.Results showed that the contents of sanshool,capsaicinoids,and chloride in Chongqing roasted fish seasoning from different manufacturers were 0.077-1.16 mg/g,0.032-0.565 mg/g,and 5.855-11.950 g/100 g,respec-tively,indicating significant differences of numbing,spicy,and chloride difference(P＜0.05).The electronic nose could distinguish the flavor of the Chongqing roasted fish seasoning from different manufacturers,and the odor intensity of inorganic sulfides,aromatic compo-nents,and organic sulfide was significantly higher than that of categories.A total of 94 volatile flavor substances were identified in Chongqing roasted fish seasoning,which included 17 alcohols,35 hydrocarbons,12 aldehydes,5 ketones,8 esters,and 17 other compo-nents.Twenty-two key flavor compounds in Chongqing roasted fish seasoning were identified by the relative odor activity value,including linalool,α-pinene,4-(1-methylethyl)-benzaldehyde,estragole,and anethole.The overall flavor of Chongqing roasted fish seasoning was mainly spicy,with herbs,fennel,and fragrance.
Chongqing roasted fish seasoninghigh-performance liquid chromatographyheadspace solid phase microextraction gas chro-matography-mass spectrometryelectronic noseflavor compounds
万方数据
维普
