Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil with Different Chili Pepper Cultivars by Means of Molecular Sensory Science

Abstract

In this study, molecular sensory science method was performed to characterize the key odorants in 3 kinds of Sichuan hotpot oil. HS-SPME and GC-MS were used to detect the potent odors. Aroma extract dilution analysis (AEDA), odor activity value (OAV), and conduct aroma recombination to further analyze its characteristic odor. AEDA results showed that 26 aroma-active chemicals with higher flavor dilution (FD) values were discovered. 13 key aroma compounds were identified with OAVs of more than 1. Among them, the common main aroma compounds in three hotpot oil included nonanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, (E, E)-2,4-decadienal and acetic acid. It was worth noting that trans-β-inonone, furaneol and caryophyllene were determined as the special aroma compounds in Xinyidai hotpot oil, and 5-hydroxymethylfurfural were determined in Tianyingjiao hotpot oil. The aroma profile of the recombination model mixed key odorants (OAV ≥ 1) showed excellent sensory agreement with that of the original sample.

Keywords: Sichuan hotpot oil, Molecular sensory science, key odorants, aroma activity value, aroma recombination