文献类型： 外文期刊
第一作者： Wang, Siyuan
作者： Wang, Siyuan;Bai, Yibo;Gao, Xing;Wang, Lijin;Song, Huanlu;Yu, Mingguang;Yu, Mingguang
作者机构：
关键词： Clear oil hot pot seasoning; Key aroma-active compounds; Storage; OPLS-DA; GCxGC-O-MS; HPLC-DAD
期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE （ 影响因子：3.6； 五年影响因子：3.8 ）
ISSN： 1878-450X
年卷期： 2025 年 41 卷
页码：
收录情况： SCI
摘要： Clear oil hot pot seasoning (COHPS) is a traditional Chinese culinary ingredient that offers a rich and multi-layered flavor experience, making it highly popular among consumers in China. In this study, the flavor changes of COHPS during various storage periods were comprehensively analyzed using solid-phase micro-extraction (SPME) combined with two-dimensional gas chromatography-olfactometry-mass spectrometry (GC x GC-O-MS). A total of 91 volatiles were detected in the hotpot seasoning during the storage. The volatile compound concentrations showed an increasing and then decreasing trend, with the total volatile compound concentration reaching a maximum at 35 days. Among these, the increase in aldehydes, ketones, and esters indicates the oxidation of fats and oils, which results in undesirable flavors. A quantitative analysis of hydroxyl-alpha-sanshool, hydroxyl-beta-sanshool, hydroxy-epsilon-sanshool, and capsaicin using high-performance liquid chromatography-diode array detection (HPLC-DAD) revealed that their concentrations decreased over time. The results showed that fat oxidation occurred at 7 days, and the total concentration of volatile compounds reached a maximum at 35 days, when the flavor of COHPS was most abundant, with a decrease in content starting at 42 days. At the same time, the content of sanshin and capsaicin showed a consistent decreasing trend. Therefore, we concluded that the optimal flavor storage time for COHPS was 35 days at 20 degrees C +/- 5 degrees C. This study may offer new insights into the dynamic changes in the flavor of COHPS during storage.
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