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Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil
Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: th...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252986/ https://www.ncbi.nlm.nih.gov/pubmed/37297418 http://dx.doi.org/10.3390/foods12112173 |
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author | Li, Hang Sun, Jingxuan He, Xinyi Zhang, Chenyun Liao, Zhenyu Li, Dong Wang, Hongbin |
author_facet | Li, Hang Sun, Jingxuan He, Xinyi Zhang, Chenyun Liao, Zhenyu Li, Dong Wang, Hongbin |
author_sort | Li, Hang |
collection | PubMed |
description | Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: the ratio of material to liquid was 1:5, the heating temperature was 110 °C, the reaction time was 25 or 30 min, and the addition of reducing sugar was 2%. The optimum ratio of fragrant Zanthoxylum seasoning oil was 1:7 for cold pressing oil and hot dipping oil. Compared with Zanthoxylum seasoning oil, it is based on the Maillard reaction and had a more intense and persistent aroma. The taste of fragrant Zanthoxylum seasoning oil was the best of the three blended oils. The possible types of volatile flavor compounds in the three kinds of Zanthoxylum seasoning oils detected by Heracles II ultra-fast gas phase electronic nose were, respectively, 16, 19, and 15. Among the three kinds of Zanthoxylum seasoning oils, the content of limonene, linalool, Eucalyptol, n-pentane α-Pinene, myrcene, and phellandrene was more abundant, which indicated that olefins and alcohols contributed more to the overall flavor of the three kinds of Zanthoxylum seasoning oils. |
format | Online Article Text |
id | pubmed-10252986 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102529862023-06-10 Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil Li, Hang Sun, Jingxuan He, Xinyi Zhang, Chenyun Liao, Zhenyu Li, Dong Wang, Hongbin Foods Article Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: the ratio of material to liquid was 1:5, the heating temperature was 110 °C, the reaction time was 25 or 30 min, and the addition of reducing sugar was 2%. The optimum ratio of fragrant Zanthoxylum seasoning oil was 1:7 for cold pressing oil and hot dipping oil. Compared with Zanthoxylum seasoning oil, it is based on the Maillard reaction and had a more intense and persistent aroma. The taste of fragrant Zanthoxylum seasoning oil was the best of the three blended oils. The possible types of volatile flavor compounds in the three kinds of Zanthoxylum seasoning oils detected by Heracles II ultra-fast gas phase electronic nose were, respectively, 16, 19, and 15. Among the three kinds of Zanthoxylum seasoning oils, the content of limonene, linalool, Eucalyptol, n-pentane α-Pinene, myrcene, and phellandrene was more abundant, which indicated that olefins and alcohols contributed more to the overall flavor of the three kinds of Zanthoxylum seasoning oils. MDPI 2023-05-27 /pmc/articles/PMC10252986/ /pubmed/37297418 http://dx.doi.org/10.3390/foods12112173 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Li, Hang Sun, Jingxuan He, Xinyi Zhang, Chenyun Liao, Zhenyu Li, Dong Wang, Hongbin Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil |
title | Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil |
title_full | Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil |
title_fullStr | Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil |
title_full_unstemmed | Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil |
title_short | Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil |
title_sort | study on production technology and volatile flavor analysis of fragrance zanthoxylum seasoning oil |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252986/ https://www.ncbi.nlm.nih.gov/pubmed/37297418 http://dx.doi.org/10.3390/foods12112173 |
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