基于GC-IMS、电子鼻和电子舌联用技术分析不同加工工艺辣椒对烧椒酱风味特性的影响

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DOI：10.3969/j.issn.1000-9973.2025.08.025

引文格式：，李昶甫等.基于GC-IMS、电子鼻和电子舌联用技术分析不同加工工艺辣椒对烧椒酱风味特性的影响[J]. 中国调味品，2025，50（8）：184-191，202. WANG SJ，LICF，YUAN C，et al.Analysis of efect of chili processed by diferent processing techniques on flavor characteristicsof roasted chili saucebasedonGC-IMS，electronic nose andelectronic tongue combination technology[J]. China Condiment，2025，50（8）：184-191，202.

中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2025）08-0184-08

Abstract： Three analysis techniques such as electronic nose，electronic tongue and gas chromatography-ion mobility spectrometry （GC-IMS）are used to analyze the flavor of roasted chili sauce made of chili processed by diferent processing techniques （A stir frying，B electric roasting，C charcoal broiling）. The results show that the order of comprehensive sensory scores of roasted chili sauce by diferent processing techniques is C>A>B . The results of electronic nose and electronic tongue show that there are significant differences in odor and flavor among roasted chili sauce by different processing techniques A， B and C. GC-IMS results show that a total of 52 volatile flavor substances are detected in the three samples，including 9 aldehydes，8 ketones，7 alcohols，6 esters，4 olefins，3 ethers，2 acids and 13 heterocyclic compounds.Acetic acid， 2-pentanol，2，3，5，6-tetramethylpyrazine，3-hydroxy-2-butanone and isobutyl propionate are the main characteristic flavor substances in roasted chili sauce.The GC-IMS fingerprint spectra show that the composition of volatile flavor substances in roasted chili sauce by three diferent processing techniques varies greatly. The characteristic flavor substances have their own characteristic peak regions，as well as common regions.This study has revealed the diferences in flavor among roasted chili sauce by diffrent processing techniques，and provided a certain theoretical basis for the development and improvement of roasted chili sauce.

Key words：roasted chili sauce;chili; processing technique; flavor substances

烧椒酱是一种源自中国四川省的传统调味品，以其香辣可口和回味悠长的特点深受人们喜爱，作为一种风味独特的调味品，不仅为菜肴增添了丰富的口感和香气，而且体现了四川独特的饮食文化和传统制作工艺。（剩余13214字）