Investigation of the flavor profiles on chili rapeseed oil: A study on flavor generation by chili addition and frying oil temperature
Wenwen Zhang, Songling Li, Hua Tang, Qin Huang, Ping Meng, Hongyu Deng, Ziyi He, Chuan Liu, Ping Liu, T Y Li, Yongjun Yuan
Abstract
This study investigated the flavor generation by chili addition and the influence of frying oil temperatures on the flavor profile of chili rapeseed oil (CRO) through sensory evaluation combined with LC-MS, E-nose, and HS-GC-IMS techniques. Results showed that adding chilies enhanced the samples’ pungent, dried pepper, hotness, bitter, and fatty attributes; and the chili flakes’ color darkened as the oil temperature increased. CROs prepared at 160 o C exhibited the highest pungent and dried pepper attributes and the CROs prepared at 140 and 160 o C maintained relatively higher fatty attributes and capsaicinoids contents than other samples. E-nose analysis indicated that S- and N-containing compounds were the main chemical components that significantly influenced the sample flavor. HS-GC-IMS identified 67 volatile organic compounds (VOCs) contributing to the sample flavor. The addition of chilies introduced more VOCs to samples, and the frying oil temperature also significantly influenced VOC compositions and concentrations, generating various sample flavors. The temperatures of 140-160 o C were considered good options for CRO preparation based on this research. This work gained insights into the roles of chili addition and the frying oil temperatures on the CRO flavor profile.