牛油火锅底料配方优化和挥发性风味物质分析

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中图分类号：TS264.9 文献标志码：A 文章编号：1000-9973（2026）01-0179-10

DOI：10.3969/j.issn.1000-9973.2026.01.024

Optimization of Beef Tallow Hot Pot Seasonings Formula and Analysis of Volatile Flavor Substances

LI Bo1 ，DUAN Xiu-feng1，SHI Kai-wen1，YU Yang1，XU Wei-zhen²， LI Miao-miaol，WANG Jian-zhou³，LIU Shengl*，ZHU Hel* （1. Collge of Food Science and Engineering， Shandong Agriculture and Engineering University， Zibo 2553l4，China；2.College of Biological Engineering，Sichuan University of Science and Engineering，Yibin 644Ooo，China；3.Shandong Huachang Food Co.，Ltd.， Dezhou 253600，China）

Abstract：In this study，the addition amount of Ciba chili，the addition amount of pepper and the addition amount of compound spices are used as the key variables for optimizing the formula of hot pot seasonings. Based on the results of single factor test，response surface method is used to optimize the formula with multiple factors. The optimal process parameters are determined through sensory evaluation. Meanwhile，the volatile substances of hot pot seasonings are extracted using solid-phase microextraction method. Combined with gas chromatography-mass spectrometry （GC-MS） and the relative odor activity value （ROAV）analysis method，the composition characteristics of flavor substances are systematicaly analyzed. The research results show that when the addition amount of Ciba chili is 9.8% ，the addition amount of pepper is 2.7% ，and the addition amount of compound spices is 1.6% ，the sensory score is the best. The volatile flavor substances of hot pot seasonings optimized by response surface method are analyzed using gas chromatography-mass spectrometry（GC-MS）. The main flavor substances are alcohols and hydrocarbons.In addition，they also contain a small amount of ethers，ketones，esters，aldehydes， phenols，acids and other substances. The ROAV analysis results show that the key flavor substances of beef talow hot pot seasonings are linalool and D-limonene，and the substances such as eucalyptol， β -phellandrene， β -pinene，pinene， α -phellandrene，eugenol and anethole all play significant roles in modifying the overall flavor of beef tallow hot pot seasonings.

Key words： hot pot seasonings； sensory score; formula optimization;volatile substances； response surface method

火锅作为中国最具特色的美食之一，深受广大人民群众的喜爱，是老人、小孩都可以食用的美食。（剩余13260字）