Effect of Places of Origin of Green Pepper on Quality and Flavor of Pepper Fillets
With pepper fillets as the research objects,the effects of green pepper from five different places of origin in southwest China on the quality of pepper fillets are investigated.At the same time,gas chromatography-ion mobility spectrometry(GC-IMS)and electronic tongue combined with sensory evaluation are used to analyze the changes of flavor of pepper fillets.The results show that Sichuan Jinyang green pepper could improve the brightness and yelowness of pepper fillets.Sichuan Hanyuan green pepper can improve the redness of dish.A total of 47 volatile substances are detected by GC-IMS,and the concentrations of flavor substances in Sichuan Jinyang and Chongqing Jiangjin sample groups are higher.The alcohols with higher content in the samples contribute greatly to the aroma of pepper fillets.The alkene compounds in Chongqing Jiangjin sample group are significantly different from the other groups(P＜0.05).Electronic tongue can effectively evaluate the difference of taste of different samples,Chongqing Jiangjin sample group is quite different from the other groups,and the taste of Sichuan Jinyang and Sichuan Hanyuan sample groups is relatively close.The research results can provide a theoretical basis for the improvement of flavor of pepper fillets and other Sichuan cuisines.
NETL
NSTL
万方数据
维普
