【摘要】 为探究不同年份陶坛剁椒发酵过程中品质、风味变化规律和主要香气成分组成，本研究采用顶空固相微萃取与气相色谱-质谱联用技术结合理化指标及菌落总数对某企业坛装存放1～5 a剁椒的品质及挥发性物质进行分析。结果表明：坛装剁椒可溶性无盐固形物、总酸、总酯、氨基酸态氮、菌落总数在发酵过程中均不断发生变化，存放1～3 a的剁椒香气品质不断提高，到第4年时剁椒样品品质下降；共检出112种挥发性化合物，其中酸类22种、醇类12种、酯类36种、酮类5种、醛类9种、酚类5种、烃类18种、其他化合物5种，不同发酵时间剁椒的挥发性成分及含量均有所不同，结合阈值分析发现气味活度值大于1的挥发性化合物有36种，这些挥发性物质对剁椒发酵成品的整体香气起着重要作用。其中芳樟醇、水杨酸甲酯、水杨酸乙酯、4-乙基-2-甲氧基苯酚为陶坛剁椒共有香气组分。从感官、理化及挥发性成分方面来看，存放1～3 a剁椒有较好感官和品质，3 a以上剁椒的香气浓郁但组织状态较差，适合其他酱类产品开发。更多还原

【Abstract】 In?order?to?investigate?changes?in?the?quality,?flavor?and?major?aroma?components?of?pickled?chilies?in?ceramic?jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS) to analyze the volatile substances of pickled chilies in ceramic jars from a certain producer after storage for 1–5 years and determined their physicochemical indexes and total bacterial counts. The results showed that the levels of soluble salt-free solids, total acids, total esters, amino nitrogen and total colony count of chopped chili?peppers?kept?changing?with?storage?time,?and?the?quality?and?aroma?kept?improving?in?the?first?three?years,?and?then?the quality declined in the fourth year. A total of 112 volatile compounds were detected, including 22 acids, 12 alcohols, 36esters, 5 ketones, 9 aldehydes, 5 phenols, 18 hydrocarbons, and 5 other compounds. The volatile composition and content varied with storage time, and 36 volatile compounds with odor activity values(OAVs) greater than 1 were found, which played an important role in the overall aroma of chopped chili peppers. Among them, linalool and methyl salicylate, ethyl salicylate, 4-ethyl-2-methoxyphenol were common to all samples. The samples stored for 1–3 years were superior in terms of organoleptic quality, physicochemical properties and volatile components, while those stored for more than 3 years had a strong aroma but poorer texture.更多还原