Abstract：
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commercial chili oil needs to meet various production needs, so it needs to be made with different chili peppers. However, the current compounding method mainly relies on the experience of professionals and lacks the basis of objective numerical analysis. In this study, the chroma and capsaicinoids of different chili oils were analyzed, and then the volatile components were determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectrometer (GC-IMS) and electronic nose (E-nose). The results showed that Zidantou chili oil had the highest L*, b*, and color intensity (ΔE) (52.76 ± 0.52, 88.72 ± 0.89, and 118.84 ± 1.14), but the color was tended to be greenyellow. Xinyidai chili oil had the highest a* (65.04 ± 0.2). But its b* and L* were relatively low (76.17 ± 0.29 and 45.41 ± 0.16), and the oil was dark red. For capsaicinoids, Xiaomila chili oil had the highest content of capsaicinoids was 2.68 ± 0.07 g/kg, Tianjiao chili oil had the lowest content of capsaicinoids was 0.0044 ± 0.0044 g/kg. Besides, 96 and 54 volatile flavor substances were identified by GC-MS and GC-IMS respectively. And the main volatile flavor substances of chili oil were aldehydes, alcohols, ketones, and esters. A total of 11 key flavor compounds were screened by the relative odor activity value (ROAV). Moguijiao chili oil and Zidantou chili oil had a prominent grass aroma because of hexanal, while Shizhuhong chili oil, Denglongjiao chili oil, Erjingtiao chili oil, and Zhoujiao chili oil had a prominent floral aroma because of 2, 3-butanediol. Chili oils could be well divided into 3 groups by the partial least squares discriminant analysis (PLS-DA). According to the above results, the 10 kinds of chili oil had their own characteristics in color, capsaicinoids and flavor. Based on quantitative physicochemical indicators and flavor substances, the theoretical basis for the compounding of chili oil could be provided to meet the production demand more scientifically and accurately.
摘要：
因为它特有的味道,辣椒油广泛用于各种食品中，受到人们的欢迎。辣椒是影响其品质的重要原料,和商业辣椒油需要满足各种生产需求，所以它需要用不同的辣椒制成。然而,目前的复合方法主要依靠专业人员的经验，缺乏客观数值分析的基础。在这项研究中,分析了不同辣椒油的色度和辣椒素，然后通过气相色谱-质谱(GC-MS)、气相色谱-离子迁移谱仪(GC-IMS)和电子鼻(E-nose)测定挥发性成分。结果表明，紫丹头辣椒油的L*最高，b*,和颜色强度（ΔE）（52.76±0.52，88.72±0.89和118.84±1.14），但是颜色往往是绿色的。新一代辣椒油的a*最高(65.04±0.2)。但其b*和L*相对较低(76.17±0.29和45.41±0.16)，油是深红色的。对于辣椒素，小辣椒油中辣椒素含量最高,为2.68±0.07g/kg,天椒辣椒油中辣椒素含量最低,为0.0044±0.0044g/kg。此外,通过GC-MS和GC-IMS分别鉴定了96和54种挥发性风味物质。辣椒油的主要挥发性风味物质是醛类，酒精,酮,和酯类。通过相对气味活性值(ROAV)筛选出11种关键风味化合物。莫归角辣椒油和紫丹头辣椒油由于己醛而具有突出的草香，而石竹红辣椒油，登龙角辣椒油,二景条辣椒油,周郊辣椒油因2，3-丁二醇而具有突出的花香。通过偏最小二乘判别分析（PLS-DA），辣椒油可以很好地分为3组。根据上述结果,这10种辣椒油在颜色上有自己的特点，辣椒素类和风味。以定量的理化指标和风味物质为基础,为辣椒油的配制提供了理论基础，可以更科学、准确地满足生产需求。
