Effect of Different Zanthoxylum bungeanum Oils on Flavor of Pepper Chicken Soup Seasoning
In order to explore the effects of different Zanthoxylum bungeanum oils on the flavor of pepper chicken soup seasoning,Wudu red Zanthoxylum bungeanum,Hanyuan red Zanthoxylum bungeanum and Hancheng red Zanthoxylum bungeanum are selected to prepare Zanthoxylum bungeanum oils and cook pepper chicken soup seasoning.The volatile aroma components are investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with electronic nose and sensory analysis.The results show that there are significant differences in the volatile aroma components of pepper chicken soup seasoning prepared with three kinds of Z.bungeanum oils.Alcohols,aldehydes,olefins are the main flavor components of pepper chicken soup seasoning.Among them,(E)-2-heptenal,(E)-2-nonenal,decanal and linalool exhibit high odor activity values,which make a large contribution to the flavor of pepper chicken soup seasoning,and enhance the lipid aroma and floral and fruity aroma of pepper chicken soup seasoning.The results of sensory analysis show that the addition of different Z.bungeanum oils has a greater effect on the aroma and numbness,mellowness,chicken flavor and overall flavor of pepper chicken soup seasoning,and different Z.bungeanum oils construct different flavor profiles of pepper chicken soup seasoning.It can be seen that different Z.bungeanum oils have a greater effect on the flavor of pepper chicken soup seasoning,making the aroma of pepper chicken soup seasoning richer and more diverse.
万方数据
维普
