Detection And Analysis Of Aroma Components On Fermented Chili Of Broken And Fresh In Hunan Province

Traditional natural fermented chili has delicious taste and rich aroma,which become more and more popular.But salt and nitrite content of traditional fermented pepper is not stable, and it is easy to soften in the process of storage structure, such as, quality is go bad and fermentation cycle is long, which lead to kind of the product is single. With the accelerated pace of life, the traditional fermentation has been unable to meet the needs of the people. Modern industrial production use some new technology, which shorten the fermentation period, raising the yield, quality stable and easy to control, but caused a large amount of flavor substances lost and made the product less flavor. This thesis aims to capture traditional fermented chili from different family in Hunan City.Then selecting the fermented chili with good taste,high quality grade and analysis them for aroma components,physical and chemical indicators,.It provide scientific basis for the industrial process to improving the flavor, but also analysis aroma components for the different fermentation stage pepper and observe its change,to gain the coordination time stage for flavor.The main results of this thesis are as follows:1.74households’fermented chili were collected from the ten city of Hunan Province, such as Changsha City, Tiyang city (with each city as a group), and then takes it as the research object. Combining the fuzzy mathematics comprehensive sensory evaluation, obtains the best sensory quality of fermented chili products in each group, namely, No.5in Changsha county of Chang Sha city,No.l4in Taojiang county of Yi Yang city, No.21in Huarong county of Yue Yang city, No.28in Chaling county of Zhu Zhou city,No.36in Leiyang county of Heng Yang city, No.42in Shaodong county of Shao Yang city, No.49in Jinshi county of Chang De city, No.56in Cili county of Zhang Jiajie city, No.63in Suxian county of Chenzhou city, No.73in Qiyang county of Yong Zhou city2.The best quality samples were taken as the object of study form second chapter concludes, detect its basic indexes, all kinds of indexes were not exceeding the national standard limit;Detected samples’s aroma compounds by the Gas Chromatography Mass Spectrometry (GC-MS) through Headspace Solid Phase Micro Extraction (HS-SPME) pretreatment method,and using the principal component method to the evaluate of the volatile compounds, that:The10samples with best sensory quality in different areas:Ethyl9-Hexadecenoate, Linoleic acid Ethyl ester,Ethyl palmitate,Ethyl myristate;, butyl acetate, Isop entyl isobutyrate, Ethyl isovalerate; Ethyl caproate, Cyclohexene,l-methyl-4-(1-methylethenyl)-,(4R)-, Heptylalcohol. The best of in the10areas is Chaling in Zhuzhou which fermented chili has coordination flavor.3. The fresh chili were used as the raw material for developing fermented chili in this study. Through the determination of its basic indexes and volatile aroma components combined SPME-GC-MS, with Principal Component Analysis (PCA).The results show that:There are19kinds aroma of chili samples in different fermentation stages: Linalool;4-Methyl-1-pentano;2-Heptanol;3,5,5-trimethyl-2-Cyclohexen-1-ol;Carveol,6-meth yl-5-hepten-2-ol,3-Penten-1-ol;4-methyl-;Hexyl alcohol;Hexyl2-methylbutyrate;Ethyl isopentanoate;Hexyl hexanoate;Ethyl (E)-4-decenoate;Ethyl benzoate;Methyl Salicylate;Hexyl acetate;1-Chlorooctadecane;Terpinolene,Pentadecanal;Decanoic acid;In the whole process, the sample with fermented40d has the most harmonious flavor.