托县干辣椒烫制前后香气差异化研究

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中图分类号：TS225.19 文献标志码：A 文章编号：1000-9973（2025）11-0161

Abstract： With dried chili powder in Togtoh county as the research object，linseed chili oil is used for blanching at 180∘C to prepare chili oil. The volatile substances of different flavor types before and after blanchig are identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Finall，the contribution of each aromatic volatile substance is analyzed by the odor activity value，so as to identify the differential aroma active componentsand their changes between dried chili and chili oil.Theresults show tatatotal of1ll volatile substances are detected inchili powder，linseedoil and chili oil，including 64 in chili powder，34 in linseed oiland 55 inchilioil.The11l volatilesubstances are mainlycomposedof alcohols， aldehydes，esters，ketones，hydrocarbons，acids and so on. The typesand content of volatile substances change significantly by blanching. Compared with chili powder，the types and relative content of aldehydes in chili oil by blanching increase greatly，while the types and relative content of alcohols decrease，losing some of the original flavor of dried chili and producing more burnt and sweet flavor. The main flavor substances of chili oil by blanching are composed of raw material chili powder and linseed oil，and 25 new flavor substances are produced by blanching. These new flavor substances and raw material flavor substances provide sweet and fatty aromas for chili oil.This study has provided references for the preservation and processing of dried chili according to its flavor.

Key words： chili；chili oil; linseed oil;； volatile flavor substances； headspace solid-phase microextraction-gaschromatography-mass spectrometry

托县辣椒是内蒙古自治区托克托县特优新农产品，更是呼和浩特市的国家地理标志产品。（剩余12360字）