To analyze the effect of mixing different proportions of corn oil on the flavor of olive chili oil,the flavor components of chili oil samples are detected and multivariate statistical analyzed by sensory score,gas chromatography-ion mobility spectrometry(GC-IMS)and orthogonal partial least squares-discriminant analysis(OPLS-DA).The results show that there is no significant difference in color and taste of six kinds of chili oil,but there is significant difference in aroma(P＜0.05),among which,the aroma of GLY1 is the best,and the aroma of GLY2 and GLY6 is harmonious.A total of 81 kinds of volatile organic compounds(VOCs)are detected by GC-IMS,among which,the relative content of alcohols,esters,acids,aldehydes,heterocycles and ketones in six kinds of chili oil is higher.Twenty-nine kinds of VOCs such as isobutyraldehyde,acetone,acetate-D and methyl acetate are selected as the key flavor difference markers(VIP＞1.0)of six kinds of chili oil by variable importance in projection(VIP).The factor loading results of OPLS-DA are consistent with the results of heat map cluster analysis and sensory evaluation.Therefore,six kinds of chili oil can be distinguished effectively by GC-IMS combined with OPLS-DA and heat map cluster analysis.The research results can provide a certain theoretical basis for the identification of olive chili oil and the production of chili oil products with diversified flavor.
关键词
辣椒油/气相色谱-离子迁移谱/挥发性有机化合物/正交偏最小二乘-判别分析/热图聚类分析
Key words
chili oil/gas chromatography-ion mobility spectrometry/volatile organic compounds/orthogonal partial least squares-discriminant analysis/heat map cluster analysis
维普
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