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Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil

Authors :
Hang Li
Jingxuan Sun
Xinyi He
Chenyun Zhang
Zhenyu Liao
Dong Li
Hongbin Wang
Source :
Foods, Vol 12, Iss 11, p 2173 (2023)
Publication Year :
2023
Publisher :
MDPI AG, 2023.

Abstract

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.

Details

Language :
English
ISSN :
23048158
Volume :
12
Issue :
11
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.6e02d0133211458b87c7e147816adf0b
Document Type :
article
Full Text :
https://doi.org/10.3390/foods12112173