基于川式红汤麻辣味型的薄荷亚麻籽油火锅蘸酱研发及风味分析

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中图分类号：TS264.24 文献标志码：A文章编号：1000-9973（2026）01-0109-11

DOI：10.3969/j.issn.1000-9973.2026.01.015

search，Development and Flavor Analysis of Mint and Flaxseed Oil Hot Pot Dipping Sauce Based on Sichuan-Style Red Soup Spicy Flavor Type

HUANG Kai-zheng1， ZHAO Xin-ran1，JIANG Zu-bin1 ，TONG Guang-sen1 LI Xiang1，TAN Jiang-yue'，CUI Ying-ying²* （1.College of Culinary and Food Science Engineering，Sichuan Tourism University， Chengdu 610loo，China；2.School of Food and Health，Guilin Tourism University，Guilin 54l006，China）

Abstract： In order to reduce the dryness and heat sensation of Sichuan-style red soup spicy flavor，a kind of hot pot dipping sauce with the cooling sensation of mint has been developed. In this study， based on the traditional Sichuan-style spicy hot pot soup base，with sensory score as the index，the effects of mint oil addition amount，flaxseed oil addition amount，frying time and frying power on sensory evaluation results are investigated. Based on the results of single factor test，response surface test is conducted to optimize the production process parameters. The results show that when the addition amount of mint oil is 4% ，the addition amount of flaxseed oil is 5% ，the frying time is 10min and the frying power is 1.2kW ，the sensory score of mint and flaxseed oil hot pot dipping sauce reaches （92.65±1.58） points. The product has bright color，and the sauce has moderate thickness and a combination of the fragrance of mint and the complex aroma characteristics of traditional hot pot oil dishes.After determination，mint and flaxseed oil dipping sauce contains 85 kinds of identified volatile flavor substances，including aldehydes （21 kinds），alcohols （17 kinds），ketones （16 kinds），alkenes （7 kinds），esters（9 kinds），ethers （5 kinds），pyrazines （4 kinds），furans（2 kinds），pyridines （2 kinds）， phenol（1 kind） andacid（1 kind），among which，aldehydes，alcohols，ketones，alkenes and esters are the main volatile flavor substances of dipping sauce. The research results have provided a theoretical basis for the deep processing of hot pot dipping sauce，and also provided references for the development and comprehensive utilization of mint and flaxseed oil raw materials.

Key words： mint； flaxseed oil; hot pot dipping sauce;response surface test； flavor

川渝地区食用火锅的主要蘸酱是以食盐、味精、蚝油、蒜蓉、葱碎、香菜碎等调味料为基础调配的蒜香芝麻油蘸酱。（剩余12370字）