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基于气质联用分析花椒芽炒鸡蛋挥发性风味物质.docx

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基于气质联用分析花椒芽炒鸡蛋挥发性风味物质 Title:AnalysisofFlavorCompoundsinSichuanPepperShootsStir-FriedwithEggsbasedonSensoryandVolatileCompoundAnalysis Abstract: Sichuanpeppershootsstir-friedwitheggsisapopulardishinSichuancuisine,knownforitsuniqueflavoranddistinctivearoma.Inthisstudy,weaimedtoinvestigatethesensorycharacteristicsandvolatileflavorcompoundspresentinthedish.Sensoryevaluationandgaschromatography-massspectrometry(GC-MS)analysiswereconductedtoidentifyandquantifythevolatileflavorcompounds.TheresultsprovidevaluableinsightsintothearomaandflavorprofileofthistraditionalSichuandish. 1.Introduction: Flavorplaysavitalroleintheculinaryartsandgreatlyinfluencesconsumeracceptanceoffood.Thevolatileflavorcompoundsinfoodareresponsibleforcreatingpleasantsmellsandcontributetotheoveralltasteexperience.Sichuancuisine,oneofthemajorregionalcuisinesinChina,isknownforitsboldanduniqueflavors.Sichuanpepper,atrademarkingredientofthiscuisine,bringsadistinctivenumbingandtinglingsensationtodishes.AmongthevariousSichuanpepperdishes,Sichuanpeppershootsstir-friedwitheggsisnotablypopularduetoitscomplexflavorprofile.Thisstudyaimstoanalyzethesensorycharacteristicsandvolatileflavorcompoundsofthisdish. 2.Methodology: 2.1SensoryEvaluation: Apaneloftrainedsensoryevaluatorswasemployedtoassessthesensorycharacteristicsofthedish.Anevaluationsheetwasusedtoratetheintensityofthearoma,taste,texture,andoveralllikingofthesample. 2.2VolatileCompoundAnalysis: Thevolatileflavorcompoundsofthedishwereextractedusingsolid-phasemicroextraction(SPME)andanalyzedbyGC-MS.Theseparationandidentificationofcompoundswereperformedusingagaschromatographcoupledwithamassspectrometer.Thepeakareacorrespondingtoeachcompoundwasusedforquantification. 3.ResultsandDiscussion: 3.1SensoryEvaluationResults: ThesensoryevaluationrevealedthatthearomaoftheSichuanpeppershootsstir-friedwitheggsdishwascharacterizedbyastrong,distinctSichuanpepperscent,complementedbysavorynotesfromtheeggs.Thetastewasdescribedasspicy,withatinglingandnumbingsensationfromtheSichua