期刊
FOOD RESEARCH INTERNATIONAL
卷 137, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109535
关键词
Pickle; Chili pepper (Capsicum frutescens Linn.); Flavor; Consumer acceptability; Multivariate data analysis
资金
- Science and Technology Project of Yunnan Province [2019ZG001-4-1]
- National Characteristic Vegetable Industry Technology System Post Expert Project [CARS-24-G-21]
Paojiao, which is traditionally pickled Chinese chili peppers (Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao. The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data analysis (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao. As for the targeted quality, hardness (1.30-10.52 N) and capsaicin (2.22-3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory analysis, the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability.
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