Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow

Weibo Zhang; Chong Chen; Yixuan Li; Fengyu Guo; Weiqian Liu; Siyuan Liu; Yanan Sun; Xifan Wang; Yuemin Shen; Pengjie Wang

doi:10.1016/j.foodchem.2023.138321

Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow

Food Chem. 2024 May 30:441:138321. doi: 10.1016/j.foodchem.2023.138321. Epub 2023 Dec 31.

Authors

Weibo Zhang¹, Chong Chen², Yixuan Li³, Fengyu Guo⁴, Weiqian Liu⁴, Siyuan Liu⁵, Yanan Sun⁶, Xifan Wang⁴, Yuemin Shen⁶, Pengjie Wang⁷

Affiliations

¹ Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: zhangweibo@cau.edu.cn.
² Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: chenchong409@cau.edu.cn.
³ Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: liyixuan@cau.edu.cn.
⁴ Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
⁵ Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China. Electronic address: siyuan.liu@cau.edu.cn.
⁶ Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
⁷ Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: wpj1019@cau.edu.cn.

PMID: 38218145
DOI: 10.1016/j.foodchem.2023.138321

Abstract

Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.

Keywords: Glycosides; Key aroma compounds; Odor activity values; Source; Stir-fried pepper tallow.

MeSH terms

Fats*
Gas Chromatography-Mass Spectrometry / methods
Glycosides
Odorants* / analysis
Olfactometry / methods
Volatile Organic Compounds* / analysis

Substances

tallow
Volatile Organic Compounds
Glycosides
Fats