Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

被引：16

作者：

Sun, Jie ^{[1
,2
]}

Sun, Baoguo ^{[1
]}

Ren, Fazheng ^{[2
]}

Chen, Haitao ^{[1
]}

Zhang, Ning ^{[1
]}

Zhang, Yuyu ^{[1
]}

Zhang, Huiying ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China

来源：

FOODS | 2021年 / 10卷 / 06期

基金：

国家重点研发计划;

关键词：

fried pepper oil; ultraviolet (UV) irradiation; oxygen exposure; storage; aroma attenuation; ALPHA-TERPINEOL; AROMA; JUICE; CONSTITUENTS; GREEN; LINALOOL; QUALITY;

D O I：

10.3390/foods10061292

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O-2) exposure were compared using GC-MS and chiral GC-MS analysis. Chirality analysis showed that conversion of (S)-(-)-limonene to (R)-(+)-limonene form was observed during storage. The storage conditions did not change the configuration of linalool, linalool oxide, or carvone. Quantitative analysis showed that the concentrations of linalool, limonene, 1,8-cineole, beta-myrcene, and beta-ocimene decreased dramatically during storage, whereas carvone, (E)-2-heptenal, and linalool oxide showed an increasing trend during storage. The loss rate of limonene and linalool exhibited the highest under combined UV and O-2 condition, which played an important role for the aroma attenuation of pepper oil. This result will benefit the storage of pepper oil and based on pepper oil aromatic products.

引用

页数：12

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