【摘要】 为研究不同加工方式的糟辣椒风味物质的变化规律，采用顶空固相微萃取和气相色谱-质谱联用技术（SPME-GC-MS）对4种糟辣椒中挥发性风味成分进行鉴定和分析。结果表明：4种糟辣椒中共检测出64种挥发性风味成分，以醇类、烯烃类、酯类为主。主成分结合聚类热图分析表明，反-香叶醇、醋酸牻牛儿酯、二烯丙基二硫醚、棕榈酸乙酯、α-法呢烯、β-倍半苯乙烯、1,8-桉油精为糟辣椒主要挥发性风味成分。韦恩图分析表明，4种糟辣椒中有19种共有成分，醋酸牻牛儿酯、棕榈酸乙酯、α-法呢烯、β-倍半苯乙烯、1,8-桉油精共同构成糟辣椒的主要风味骨架。更多还原

【Abstract】 In order to study the changes of flavor compounds in different fermented pepper varieties, the volatile flavor compounds of 4 kinds of fermented pepper were identified and analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry(SPME-GC-MS). The results showed that 64 volatile flavor compounds were detected in 4 kinds of fermented pepper, mainly including alcohols, alkenes, and esters. Principal component analysis combined with thermogram cluster analysis showed that trans-Geraniol, Geranyl acetate,Diallyl drisulfide, Ethyl palmitate, α-Farnesene, β-Sesquistilbene, and 1,8-eucalyptus olein were the main volatile flavor components of fermented peppe. Wayne diagram analysis showed that there were 19 kinds of common components in 4 kinds of fermented pepper, whereas ethyl acetate, ethyl palmitate, α-Farnesene, β-Semi styrene,and 1,8-eucalyptus oil constituted the main flavor skeleton of fermented pepper.更多还原