Quality Evaluation Of Characteristic Spices And Their Application In Convenient Marinade

The use of compound spices in convenient marinades is used as an example in this paper,with spices such as Illicium verum,Cinnamomum cassia,Zanthoxylum bungeanum,capsicum,and Galanga Recovery Lily serving as the primary research objects.Headspace solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)was used to characterize the fingerprint of volatile components and couple physicochemical and sensory experimental indicators,and the quality evaluation method of spices and the formula of compound spices were established.Furthermore,to improve compound spice utilization,the extraction method of the main flavor components of compound spices was optimized using ultra-fine grinding and ultrasonic-assisted extraction technology.Finally,multivariate statistical methods were used to analyze the application contribution of spices in the marinade,and the marinade formula of compound spices was optimized to save money and aid in the formation of a new marinade processing format.1.SPME-GC-MS was used to determine the volatile flavor components of common spices used in braised pork products,and the principal components were analyzed.The influence of the origin and category of spices on their flavor components and quality was analyzed using physical,chemical,sensory,and other experimental methods,and a fingerprint of spice quality was established.The results revealed that the main flavor components of different Illicium verum were anethole,with only minor differences in content.Scarlet Illicium verum had the highest(64.02%)and trunk Illicium verum had the lowest(44.84%).The flavor components of Cinnamomum cassia from different habitats are composed of cinnamaldehyde,α-pinene and other substances.Among them,Guangxi is the most widely used place with a large output,and it has a typical sweet and spicy aroma of Cinnamomum cassia.Its main components are α-pinene(33.99%)and cinnamaldhyde(22.13%).The content of cinnamaldehyde in Vietnamese sample is the highest(70.58%),and it has a heavy aroma of spicy and fat.The main aroma components of Zanthoxylum bungeanum are linalyl acetate,limonene,dihydrocarvonol,β-pinene,myrcene,and the aroma of Hancheng is mixed,and the radix aucklandiae is heavier.The aroma components of Maowen sample and Wudu sample are similar,and the linalyl acetate component is higher.Zanthoxylum bungeanum in Maowen presents sweet and fragrant grapefruit peel and floral fragrance,while Zanthoxylum bungeanum in Hanyuan presents sweet orange aroma.The content of Zanthoxylum bungeanum amide is the highest in Hanyuan(48.67± 0.33 mg/g)and the lowest in Hancheng(25.94 ±0.03 mg/g).3,7-dimethyl-6-octenoic acid methyl ester,methyl acetate,(+)-citronelene,linalyl acetate and indian chili are the main flavor components of different kinds of capsicum,and the main aroma substance is 3,7-dimethyl-6-octenoic acid methyl ester(9.78%).Mantianxing is rich in fragrance,with linalyl acetate(9.78%)as the characteristic substance.The fragrance of the new generation is similar to that of gypsophila paniculata,mainly(+)-citronelene.The main component of vertical pepper is methyl acetate(12.99%),which has a strong green and sweet woody flavor.The new generation of natural coloring matter has the highest total content(2.8 g/kg),and indian chili has high capsicum(8.28 g/kg).The primary flavor components of Rhizoma Kaempferiae are ethyl p-methoxycinnamate,trans-ethyl cinnamate,ethyl methoxycinnamate,3-carene,and cineole.The Guangxi sample is cis-ethyl cinnamate(35.41%),with a distinct aroma.The main sample in Myanmar is eucalyptus oil alcohol(49.05%),which has a strong sense of coolness.The Vietnamese sample is mostly 3-carene(27.00%),and the aroma substances are diverse and weak.The main difference between India and other producing countries is that there is no distinct aroma of Galanga Recovery Lily.The differences in volatile flavor components in different varieties of these five types of spices were studied in this experiment to provide a theoretical foundation and technical reference for the acceptance and accurate use of spices.2.The experiment looked at the effect of crushing technology on the volatile components and sensory quality of compound spices in three different ways:traditional crushing(CS),gear shearing crushing(FS),and low-temperature superfine grinding(LTSG)(CW).The results showed that the total amount of volatile substances was CW(7240.5± 246.42 mg/kg)> FS(4742.75 ±161.96 mg/kg)> CS(3887.57 ±79.28 mg/kg).Through the analysis of the aroma activity values(ROAV)of the three crushing methods,it can be known that the ROAV>0.1 is CW(29)> CS(26)> FS(24),and the comprehensive indexes of aroma content,contribution and sensory score show that the low-temperature superfine crushing method is the best,which can effectively preserve the diversity of aroma substances and release higher aroma components.Furthermore,the composite spices which were superfine ground at low temperature were soaked and extracted with pure water and white wine as solvents.The total aroma content of white wine(4048.5± 328.45 mg/kg)was higher than that of pure water(379.5±35.37 mg/kg),and 136 kinds of white wine were also better than 122 kinds of pure water in aroma diversity,and 29 kinds of white wine were higher than pure water in ROAV > 0.1.The optimum ultrasonic extraction process of compound spices was determined as follows: temperature 70℃,time 60 min and power 70%.According to the verification experiment,there were significant differences in the sensory quality of duck wings cooked with different spices(P<0.05),and the sensory evaluation score of the best technology was the highest(82.75 points).In addition,the total content of volatile substances is up to 13331.29±1008.28 mg/kg.The optimized process can achieve the same volatile substance content as the traditional process(24 hours)in 1 hour,with no discernible difference in sensory quality.It can reduce production time,save energy,and lower consumption,as well as easily achieve continuous production and improve efficiency.3.PLS-DA,PCA,and descriptive evaluation methods are used in this paper to distinguish and classify 16 spices in marinades.(1)The 16 spices are divided into four categories: Sweet touch and floral spices,such as Cinnamomum cassia and llicium verum,Cool touch and spicy spices include Amomum kravanh and nutmeg,Herb-related spices include Angelica sinensis and galanga resurrectionlily.Spices on the taste include angelica sinensis and Galanga recovery lily,and taste type such as Zanthoxylum bungeanum,capsicum,and pepper.(2)The analysis of volatile components of 16 kinds of spices showed that the most volatile substances were Zanthoxylum bungeanum(56606.06 ± 3179.52 mg/kg),Cinnamomum Cassia(53443.29 ±2577.54 mg/kg)and Nutmeg(24180.46 ±1689).The lowest contents are Glycyrrhiza uralensis Fisch(94.23 ± 6.24 mg/kg)and Pericarpium Citri Tangerinae(131.18 ± 7.56 mg/kg).Among the aroma components(excluding non-fragrant substances),the content retention rates of five spices,namely nutmeg,Illicium verum,angelica dahurica,cardamom,and white pepper,are the highest,all exceeding 90%.(3)PCA and PLS-DA load charts revealed that the aroma components angelica dahurica,fennel,tangerine peel,angelica sinensis,clove,Amomum tsaoko,galanga recovery lily,and fructus amomi were clustered together with no statistically discernible difference.Then,(E)-Artemisia lactone of Angelica sinensis,eugenol of clove,trans-ethyl cinnamate of Galanga Recovery Lily,and ethyl p-methoxycinnamate are distinct substances that distinguish it from other spices.As a result,the remaining five spices were subjected to a single deletion experiment.Angelica dahurica,fennel,dried tangerine peel,Amomum tsaoko,and fructus amomi were tested for single deletion of the aforementioned five spices.The sensory evaluation results revealed that there was no significant difference in sensory indexes such as color,aroma,taste,and coordination between the Amomum tsaoko group and the tangerine peel group after the deletion of these two types of spices.As a result,it is widely assumed that it can be simplified in this formula.By analyzing the different components and flavor contributions of spices in marinade,the formula was simplified in order to provide a theoretical plan for the use rules of spices in the development of composite spices products.This is of great theoretical and practical significance for realizing flavor control of traditional braised pork products and promoting standardization and intensive production of traditional sauce braised pork products.