Traditional fermented chopped chilli jar fragrance flavor compound as well as preparation method and application thereof
Through aroma recombination technology and random forest model, traditional fermented chopped pepper jar flavor composites were prepared, which solved the problem of low fermentation of industrial chopped peppers, achieved rapid, efficient and low-cost jar flavor improvement, and improved product grade and Consumer preference.
Patent Information
- Application Number
- CN202411586068.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-08
- Publication Date
- 2025-01-07
AI Technical Summary
The fermentation degree of industrial chopped pepper products is low and lacks the jar flavor of traditional fermented chopped peppers, which leads to enterprises need to increase labor costs and extend production cycles to increase fragrance and improve quality.
Through aroma recombination and simulation technology, a traditional fermented chopped pepper tang flavor complex is prepared, including specific proportions of isoamyl alcohol, 4-methyl-1-pentanol and other fragrance monomers, and combined with a random forest model to predict chopped pepper love. It can give the traditional fermentation flavor of industrial chopped peppers quickly, efficiently and at low cost.
It quickly and at low cost to give traditional fermentation aroma flavor in industrial chopped peppers. The aroma and fragrance are natural and coordinated, improving the level of the product and consumer preferences.
Smart Images
Figure CN119257226A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food additives, and in particular to a traditional fermented chopped pepper flavor compound and a preparation method and application thereof. Background Art
[0002] Chopped pepper is a specialty of Hunan, the main condiment and soul of Hunan cuisine, such as chopped pepper fish head, chopped pepper fried meat, chopped pepper steamed ribs, etc. Traditional chopped pepper is made by washing, drying, chopping, adding salt and mixing, and fermenting in a jar. Its characteristics are rich fermentation bacteria, making full use of microbial resources, and the product has a soft flavor and strong sauce flavor. However, the fermentation time of traditional chopped pepper is long, the process is cumbersome, and the fermentation quality is unstable. At present, most industrial chopped pepper products are processed by acidification. Industrial chopped pepper is made by draining the salted pepper juice from the pepper salt embryo (preserved with a salt content of about 20%), rinsing with water for desalination, and then adding acid and other additives. The fermentation degree of industrial chopped pepper products is low, and they lack the jar flavor of traditional fermented chopped pepper. For this reason, some companies consider using secondary fermentation after desalting to enhance the flavor and quality of the fermented jar in order to improve the flavor and grade of the product. However, the secondary fermentation of pepper after desalting greatly increases the labor cost and prolongs the production cycle. Therefore, how to quickly, efficiently and at low cost give industrial chopped peppers the traditional fermented jar-flavor is a question worth studying. Based on the exploration of the types and contents of the characteristic aroma components of excellent traditional fermented peppers, the patent of this invention has created a chopped pepper flavor complex with a realistic traditional fermented chopped pepper jar-flavor through aroma recombination and simulation technology, which can quickly, efficiently and at low cost give industrial chopped peppers the traditional fermented chopped pepper jar-flavor. Summary of the invention
[0003] The invention aims to provide a traditional fermented chopped pepper flavor complex with natural and coordinated flavor and aroma.
[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0005] The invention provides a traditional fermented chopped pepper flavor compound, which is composed of the following raw materials in weight percentage: 2-3% of isoamyl alcohol with a concentration of 2wt%, 0.5-1% of 4-methyl-1-pentanol with a concentration of 1wt%, 0.5-1.5% of ethyl 2-methylbutyrate with a concentration of 1wt%, 0.2-0.5% of hexanol with a concentration of 1.5wt%, 0.2-1% of isoamyl acetate with a concentration of 1wt%, 0.4-0.5% of styrene with a concentration of 0.5wt%, and 0.1-0.5% of 3-methylthiopropionaldehyde with a concentration of 1.5wt%. , 0.5wt% ethyl hexanoate: 0.2-1%, 0.5wt% octanal: 0.2-0.5%, 0.5wt% hexyl acetate: 0.1-0.5%, 1wt% limonene: 1-5%, 1wt% ethyl 2-hexenoate: 1-2%, 1.5wt% phenylacetaldehyde: 0.3-1%, 1.5wt% guaiacol: 0.1-0.5%, 1wt% linalool: 8-15%, 1.5wt% phenylethanol: 7-10%, 0.7 wt% 4-ethylphenol: 1.5-2%, 0.2wt% 2-methoxy-3-isobutylpyrazine: 1.5-2%, 1wt% α-terpineol: 4-5%, 1.5wt% methyl salicylate: 0.7-1%, 0.5wt% ethyl octanoate: 1-1.5%, 1wt% phenylethyl acetate: 0.2-0.5%, 1.3wt% ethyl salicylate: 0.8-1%, 1wt% tea spirane: 0.1-0.3%, 1wt% 2-methoxy-4 -vinylphenol: 0.2-0.3%, trans-4-decenoic acid ethyl ester at a concentration of 1wt%: 8.5-9%, damascena at a concentration of 1wt%: 0.2-0.5%, β-ionone at a concentration of 1wt%: 1-2.5%, trans-nerolidol at a concentration of 1.5wt%: 2-2.5%, ethyl dodecanoate at a concentration of 1.2wt%: 2-2.5%, hexyl isovalerate at a concentration of 0.9wt%: 0.2-0.5%, ethyl decanoate at a concentration of 0.8wt%: 0.3-1%, and the remainder is 10wt% saline solution.
[0006] Preferably, the raw materials are composed of the following weight percentages: 3% of isoamyl alcohol with a concentration of 2wt%, 1% of 4-methyl-1-pentanol with a concentration of 1wt%, 1.5% of ethyl 2-methylbutyrate with a concentration of 1wt%, 0.5% of hexanol with a concentration of 1.5wt%, 1% of isoamyl acetate with a concentration of 1wt%, 0.5% of styrene with a concentration of 0.5wt%, 0.5% of 3-methylthiopropionaldehyde with a concentration of 1.5wt%, and 0.5wt% of hexanoic acid. Ethyl ester: 1%, Octanal at 0.5wt%, Hexyl acetate at 0.5wt%, Limonene at 1wt%, Ethyl 2-hexenoate at 1wt%, Phenylacetaldehyde at 1.5wt%, Guaiacol at 1.5wt%, Linalool at 1wt%, Phenylethanol at 1.5wt%, 4-Ethylbenzene at 0.7wt% Phenol: 2%, 2-methoxy-3-isobutylpyrazine at a concentration of 0.2wt%: 2%, α-terpineol at a concentration of 1wt%: 5%, methyl salicylate at a concentration of 1.5wt%: 1%, ethyl octanoate at a concentration of 0.5wt%: 1.5%, 1wt% phenylethyl acetate: 0.5%, ethyl salicylate at a concentration of 1.3wt%: 1%, 1wt% theaspirane: 0.3%, 1wt% 2-methoxy-4-vinylphenol : 0.3%, 1wt% trans-4-decenoic acid ethyl ester: 9%, 1wt% damascena: 0.5%, 1wt% β-ionone: 2.5%, 1.5wt% trans-nerolidol: 2.5%, 1.2wt% ethyl dodecanoate: 2.5%, 0.9wt% hexyl isovalerate: 0.5%, 0.8wt% ethyl decanoate: 1%, the remainder is 10wt% saline.
[0007] The present invention also provides a method for preparing the traditional fermented chopped pepper flavor complex, comprising the following steps:
[0008] (1) dissolving the monomer flavor in 95% edible alcohol, and then mixing with 10wt% salt water to a specified mass concentration to obtain each monomer flavor solution;
[0009] (2) The monomer flavor solutions were mixed according to the added amounts in mass percentage, and then the solutions were fixed to volume with 10 wt % saline solution. After the solutions were fixed to volume, the solutions were fully dissolved to obtain a traditional fermented chopped pepper flavor complex.
[0010] Preferably, the concentration of the edible alcohol is 95%.
[0011] Preferably, the sufficient dissolution after volume determination is carried out by stirring at 40 to 60° C. for 20 to 40 minutes.
[0012] The present invention also provides an application of the traditional fermented chopped pepper with altar-flavor compound or the traditional fermented chopped pepper with altar-flavor compound obtained by the preparation method in chili seasoning.
[0013] Preferably, the traditional fermented chopped pepper flavor complex is added in an amount of 0.1 to 0.5 wt % in the chili seasoning.
[0014] The traditional fermented chopped pepper jar flavor complex provided by the invention comprises isopentanol, 4-methyl-1-pentanol, ethyl 2-methylbutyrate, hexanol, isopentanol acetate, styrene, 3-methylthiopropionaldehyde, ethyl caproate, octanal, hexyl acetate, limonene, ethyl 2-hexenoate, phenylacetaldehyde, guaiacol, linalool, phenylethyl alcohol, 4-ethylphenol, 2-methoxy-3-isobutylpyrazine, α-terpineol, methyl salicylate, ethyl caprylate, phenylethyl acetate, ethyl salicylate, theaspirane, 2-methoxy-4-vinylphenol, ethyl trans-4-decenoate, damasketone, β-ionone, trans-nerolidol, ethyl dodecanoate, hexyl isovalerate, ethyl decanoate and the like flavor monomers, and has the characteristics of the traditional fermented chopped pepper jar flavor and natural and coordinated aroma. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 Flowchart of the method for predicting the liking of chopped pepper using the random forest model.
[0016] Figure 2 The regression results of the random forest model based on 10 sensor response values and preference values for predicting the preference value and actual preference value of Chopped Pepper in (A) the training set and (B) the test set. DETAILED DESCRIPTION
[0017] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0018] The present invention establishes a random forest prediction model by conducting sensory evaluation and electronic nose test on 67 kinds of chopped pepper samples. Flow chart of the method for predicting the liking degree of chopped pepper using random forest model, as shown in Figure 1 shown.
[0019] Step (1): Score the samples using the sensory method of intensity assessors
[0020] Through the steps of recruitment, screening and training, an evaluation team consisting of more than 20 selected evaluators is formed.
[0021] All sensory evaluation tests were conducted in a well-ventilated environment. 30 minutes before the experiment, sensory evaluators avoided consuming strong-smelling food, coffee or perfume to avoid interfering with their sense of smell. Before the experiment, they should clean their sense of smell by sniffing clean water or an odorless environment to ensure the sensitivity of their sense of smell. During the experiment, the chopped pepper sample (5g) was placed in a clean and odorless plastic cup and presented to the evaluators. They were kept at a distance of 15-20 cm and the sample container was gently shaken to release the smell.
[0022] After the sensory evaluation, the sensory personnel then smell the water to prevent the residual smell. The sensory personnel need to rest for at least 1 minute before smelling the next sample. All sensory evaluation personnel need to use standardized methods and keep in mind the consistency of flavor intensity; each taster is required to independently check the samples in a predetermined order and rate the sample's liking according to a 10-point scale.
[0023] The 10-point scale (1-10 points) is as follows: Likeability (1-10, 1 means dislike, 10 means very like). See Table 1.
[0024] Table 1 Sensory evaluation scoring criteria
[0025]
[0026] Step (2): Analyze the odor profile of the sample using electronic nose technology
[0027] The odor profile of the chopped pepper samples was analyzed with the help of electronic nose technology to obtain the response values of different sensors. Among them, all electronic nose devices are PEN3 electronic noses from the German AIRSENSE company, and their sensor types include W1C (sensitive to aromatic components and benzene), W5S (sensitive to nitrogen oxides), W3C (sensitive to aromatic components), W6S (sensitive to hydrogen), W5C (sensitive to alkane aromatic components), W1S (sensitive to short-chain alkanes such as methane), W1W (sensitive to inorganic sulfides), W2S (sensitive to alcohols, ethers, aldehydes and ketones), W2W (sensitive to organic sulfides) and W3S (sensitive to long-chain alkanes).
[0028] The specific analysis parameters are: 5g of sample is placed in the electronic nose test tube, sample interval is 1s, automatic zero adjustment is 5s, measurement time is 70s, cleaning time is 70s, and injection flow rate is 400mL / min. Each sample is tested three times in parallel.
[0029] During the sensory evaluation process, each sample was scored by 20 judges, and the scores of all judges were recorded independently without taking the average to preserve the diversity and integrity of the data. In order to concisely demonstrate the application effect of the model, Table 2 only shows the sensory evaluation results and model prediction values of some samples.
[0030] Table 2 Sensory evaluation and electronic nose test scores of some chopped pepper samples
[0031]
[0032] Step (3): Using the electronic nose sensor response value as input and the sensory score as output, a random forest prediction model is established
[0033] The data of the electronic nose response value are selected, and the sample data set is divided into a training set and a test set. The data in the training set is used to train the random forest model, and the data in the test set is used to monitor errors in the training process to prevent over-training.
[0034] With the sensory evaluation score of personnel as output and the response value of electronic nose as input, the relevant data were imported into MATLAB2016b software, with the response value of electronic nose as independent variable input and the manual sensory score as dependent variable output, the random forest model was selected, the bootstrap clustering algorithm, the cross-validation fold was 10 times, the number of optimal trees was 200, 80% of the data in the test samples were used as training set and 20% of the data were used as test set, and the random forest model was obtained.
[0035] Step (4): Input the prediction set sample electronic nose into the random forest model to predict the corresponding sensory score and analyze the model prediction results.
[0036] The random forest model introduces four types of determination coefficient (R 2 ) ranges from 0 to 1. The closer to 1, the better the model fit; the closer to 0 the mean square error (MSE), root mean square error (RMSE), and mean absolute error (MAE) are, the better the model fit.
[0037] Table 3 Evaluation indicators of random forest model for predicting sample sensory scores
[0038]
[0039] The electronic nose data was input into the random forest model to predict the sensory score of chopped pepper. The actual value and the predicted value were compared as shown in the figure. Figure 2 As shown in Table 3, it can be seen that the predicted output curve and the actual curve have a good fitting result, which basically meets the expected output change effect. 2 ), mean square error (MSE), root mean square error (RMSE) and mean absolute error (MAE) to analyze the model prediction. 2: It is used to measure the degree of explanation of the model for the total variation, ranging from 0 to 1. The closer to 1, the better the model fits. MSE: Calculates the average of the squares of the differences between the predicted values and the actual values, which has a strong penalty effect on large errors. RMSE: The square root of MSE is easy to understand and explain, and has the same unit as the original data. MAE: Calculates the average of the absolute values of the differences between the predicted values and the actual values, which is insensitive to outliers and easy to understand. The closer MSE, RMSE and MAE are to 0, the better the model fits.
[0040] The random forest prediction model was used to screen out the optimal chopped pepper sample preference value, see Table 4.
[0041] Table 4 Random Forest Optimal Sample Sensory Scores
[0042]
[0043] The volatile substances of the optimal sample were analyzed by GC×GC-OQ-TOF-MS, including the following components: isopentanol, 4-methyl-1-pentanol, ethyl 2-methylbutyrate, hexanol, isopentyl acetate, styrene, 3-methylthiopropionaldehyde, ethyl hexanoate, octanal, hexyl acetate, limonene, ethyl 2-hexenoate, phenylacetaldehyde, guaiacol, linalool, phenylethanol, 4-ethylphenol, 2-methoxy-3-isobutylpyrazine, α-terpineol, methyl salicylate, ethyl octanoate, phenylethyl acetate, ethyl salicylate, theaspirane, 2-methoxy-4-vinylphenol, ethyl trans-4-decenoate, damasconone, β-ionone, trans-nerolidol, ethyl dodecanoate, hexyl isovalerate, and ethyl decanoate.
[0044] The three traditional fermented chopped pepper flavor complexes of Examples 1 to 3 were prepared according to the above monomer flavor components.
[0045] Example 1
[0046] A traditional fermented chopped pepper flavor complex, the components and their mass percentages are:
[0047] Isoamyl alcohol at a concentration of 2wt%: 2%, 4-methyl-1-pentanol at a concentration of 1wt%: 1%, 2-methylbutyric acid ethyl ester at a concentration of 1wt%: 0.5%, hexanol at a concentration of 1.5wt%: 0.2%, isoamyl acetate at a concentration of 1wt%: 0.2%, styrene at a concentration of 0.5wt%: 0.4%, 3-methylthiopropionaldehyde at a concentration of 1.5wt%: 0.2%, ethyl hexanoate at a concentration of 0.5wt%: 0.2%, 5wt% octanal: 0.2%, 0.5wt% hexyl acetate: 0.2%, 1wt% limonene: 2%, 1wt% ethyl 2-hexenoate: 1%, 1.5wt% phenylacetaldehyde: 0.3%, 1.5wt% guaiacol: 0.1%, 1wt% linalool: 8%, 1.5wt% phenylethanol: 7%, 0.7wt% 4-ethylphenol: 1.5%, 0.2wt% of 2-methoxy-3-isobutylpyrazine: 1.5%, 1wt% of α-terpineol: 4%, 1.5wt% of methyl salicylate: 0.7%, 0.5wt% of ethyl octanoate: 1%, 1wt% of phenylethyl acetate: 0.2%, 1.3wt% of ethyl salicylate: 0.8%, 1wt% of theaspirane: 0.1%, 1wt% of 2-methoxy-4-vinylphenol: 0.2%, 1wt% trans-4-decenoic acid ethyl ester: 8.5%, 1wt% damascus ketone: 0.2%, 1wt% β-ionone: 1%, 1.5wt% trans-nerolidol: 2%, 1.2wt% ethyl dodecanoate: 2%, 0.9wt% hexyl isovalerate: 0.2%, 0.8wt% ethyl decanoate: 0.3%, the remainder is 10wt% saline.
[0048] Example 2
[0049] A traditional fermented chopped pepper flavor complex, the components and their mass percentages are:
[0050] Isoamyl alcohol at a concentration of 2wt%: 3%, 4-methyl-1-pentanol at a concentration of 1wt%: 1%, 2-methylbutyric acid ethyl ester at a concentration of 1wt%: 1.5%, hexanol at a concentration of 1.5wt: 0.5%, isoamyl acetate at a concentration of 1wt%: 1%, styrene at a concentration of 0.5wt%: 0.5%, 3-methylthiopropionaldehyde at a concentration of 1.5wt%: 0.5%, ethyl hexanoate at a concentration of 0.5wt%: 1%, t% octanal: 0.5%, 0.5wt% hexyl acetate: 0.5%, 1wt% limonene: 5%, 1wt% ethyl 2-hexenoate: 2%, 1.5wt% phenylacetaldehyde: 1%, 1.5wt% guaiacol: 0.5%, 1wt% linalool: 15%, 1.5wt% phenylethanol: 10%, 0.7wt% 4-ethylphenol: 2%, 0 .2wt% 2-methoxy-3-isobutylpyrazine: 2%, 1wt% α-terpineol: 5%, 1.5wt% methyl salicylate: 1%, 0.5wt% ethyl octanoate: 1.5%, 1wt% phenylethyl acetate: 0.5%, 1.3wt% ethyl salicylate: 1%, 1wt% theaspirane: 0.3%, 1wt% 2-methoxy-4-vinylphenol: 0.3 %, 1wt% trans-4-decenoic acid ethyl ester: 9%, 1wt% damascena: 0.5%, 1wt% β-ionone: 2.5%, 1.5wt% trans-nerolidol: 2.5%, 1.2wt% ethyl dodecanoate: 2.5%, 0.9wt% hexyl isovalerate: 0.5%, 0.8wt% ethyl decanoate: 1%, the remainder is 10wt% saline solution.
[0051] Example 3
[0052] A traditional fermented chopped pepper flavor complex, the components and their mass percentages are:
[0053] Isoamyl alcohol at 2wt% concentration: 2.5%, 4-methyl-1-pentanol at 1wt% concentration: 1%, 2-methylbutyric acid ethyl ester at 1wt% concentration: 1%, hexanol at 1.5wt% concentration: 0.3%, isoamyl acetate at 1wt% concentration: 0.5%, styrene at 0.5wt% concentration: 0.4%, 3-methylthiopropionaldehyde at 1.5wt% concentration: 0.3%, ethyl hexanoate at 0.5wt% concentration: 0.7%, wt% octanal: 0.3%, 0.5wt% hexyl acetate: 0.5%, 1wt% limonene: 4%, 1wt% ethyl 2-hexenoate: 1.5%, 1.5wt% phenylacetaldehyde: 0.5%, 1.5wt% guaiacol: 0.3%, 1wt% linalool: 9%, 1.5wt% phenylethanol: 8%, 0.7wt% 4-ethylphenol: 1.5%, 0.2wt% 2-methoxy-3-isobutylpyrazine: 1.5%, 1wt% α-terpineol: 4.5%, 1.5wt% methyl salicylate: 1%, 0.5wt% ethyl octanoate: 1.5%, 1wt% phenylethyl acetate: 0.3%, 1.3wt% ethyl salicylate: 1%, 1wt% theaspirane: 0.2%, 1wt% 2-methoxy-4-vinylphenol: 0.2%, 1wt% trans-4-decenoic acid ethyl ester: 8.5%, 1wt% damascena: 0.3%, 1wt% β-ionone: 1.5%, 1.5wt% trans-nerolidol: 2%, 1.2wt% ethyl dodecanoate: 2%, 0.9wt% hexyl isovalerate: 0.3%, 0.8wt% ethyl decanoate: 0.5%, the remainder is 10wt% saline.
[0054] The preparation method of the traditional fermented chopped pepper flavor complex in Examples 1 to 3 is as follows:
[0055] (1) dissolving the monomer flavor in 95% edible alcohol (the amount of alcohol used is based on the complete dissolution of the monomer flavor), and then mixing with 10wt% salt water to a specified mass concentration to obtain each monomer flavor solution;
[0056] (2) The monomer flavor solutions were mixed according to the added amounts in mass percentage, and then the volume was fixed with 10 wt % saline solution. After the volume was fixed, it was stirred at 50° C. for 30 min to fully dissolve, thereby obtaining a traditional fermented chopped pepper flavor complex.
[0057] The trained random forest model was used to predict the traditional fermented chopped pepper flavor complex of Examples 1 to 3.
[0058] Table 5 Random forest sensory evaluation scores
[0059]
[0060] According to the random forest prediction, the random forest prediction and sensory scores of Example 2 are both high. The sensory personnel have a weak spicy taste of the chopped pepper in Example 1, a characteristic taste of sauce aroma, no sour taste, a weak sweet aroma, no odor, a natural taste, general aroma coordination, good aroma softness, and a good overall flavor; the chopped pepper in Example 2 has a spicy taste characteristic, a distinct sauce aroma characteristic taste, a sour characteristic taste, a sweet characteristic dimension, no odor, a natural taste, general aroma coordination, good aroma softness, and a strong aroma; the chopped pepper in Example 3 has a spicy taste characteristic, a distinct sauce aroma characteristic taste, a sour characteristic taste, a sweet characteristic dimension, an odor, a weak natural taste, a general aroma coordination, poor aroma softness, but the overall chopped pepper flavor is not very realistic. Therefore, the formula of Example 2 is optimal.
[0061] The present invention establishes a nonlinear random forest prediction model with the response value of the electronic nose sensor as input and the preference as output, which can realize rapid and accurate prediction of the preference of chopped pepper and improve the rapid flavor evaluation system. The traditional fermented chopped pepper jar-flavor complex configured by the present invention has the traditional fermented chopped pepper jar-flavor, and the aroma is natural and coordinated.
[0062] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A traditional fermented chopped pepper flavor complex, characterized in that: The invention is composed of the following raw materials in weight percentage: 2-3% isoamyl alcohol at a concentration of 2wt%, 0.5-1% 4-methyl-1-pentanol at a concentration of 1wt%, 0.5-1.5% ethyl 2-methylbutyrate at a concentration of 1wt%, 0.2-0.5% hexanol at a concentration of 1.5wt%, 0.2-1% isoamyl acetate at a concentration of 1wt%, 0.4-0.5% styrene at a concentration of 0.5wt%, 0.1-0.5% 3-methylthiopropionaldehyde at a concentration of 1.5wt%, 0.5wt% ethyl hexanoate:
0. .2-1%, 0.5wt% octanal: 0.2-0.5%, 0.5wt% hexyl acetate: 0.1-0.5%, 1wt% limonene: 1-5%, 1wt% ethyl 2-hexenoate: 1-2%, 1.5wt% phenylacetaldehyde: 0.3-1%, 1.5wt% guaiacol: 0.1-0.5%, 1wt% linalool: 8-15%, 1.5wt% phenylethanol: 7-10%, 0.7wt% 4-ethylphenol: 1.5-2%, 0.2wt% 2-methoxy-3-isobutylpyrazine: 1.5-2%, 1wt% α-terpineol: 4-5%, 1.5wt% methyl salicylate: 0.7-1%, 0.5wt% ethyl octanoate: 1-1.5%, 1wt% phenylethyl acetate: 0.2-0.5%, 1.3wt% ethyl salicylate: 0.8-1%, 1wt% theaspirane: 0.1-0.3%, 1wt% 2-methoxy-4-vinylphenol : 0.2-0.3%, 1wt% trans-4-decenoic acid ethyl ester: 8.5-9%, 1wt% damascena: 0.2-0.5%, 1wt% β-ionone: 1-2.5%, 1.5wt% trans-nerolidol: 2-2.5%, 1.2wt% ethyl dodecanoate: 2-2.5%, 0.9wt% hexyl isovalerate: 0.2-0.5%, 0.8wt% ethyl decanoate: 0.3-1%, the remainder is 10wt% saline.
2. The traditional fermented chopped pepper flavor complex according to claim 1, characterized in that: The raw materials are composed of the following weight percentages: 3% isoamyl alcohol with a concentration of 2wt%, 1% 4-methyl-1-pentanol with a concentration of 1wt%, 1.5% ethyl 2-methylbutyrate with a concentration of 1wt%, 0.5% hexanol with a concentration of 1.5wt%, 1% isoamyl acetate with a concentration of 1wt%, 0.5% styrene with a concentration of 0.5wt%, 0.5% 3-methylthiopropionaldehyde with a concentration of 1.5wt%, and 0.5wt% ethyl hexanoate: 1%, 0.5wt% octanal: 0.5%, 0.5wt% hexyl acetate: 0.5%, 1wt% limonene: 5%, 1wt% ethyl 2-hexenoate: 2%, 1.5wt% phenylacetaldehyde: 1%, 1.5wt% guaiacol: 0.5%, 1wt% linalool: 15%, 1.5wt% phenylethanol: 10%, 0.7wt% 4-ethylphenol: 2%, 0.2wt% 2-methoxy-3-isobutylpyrazine: 2%, 1wt% α-terpineol: 5%, 1.5wt% methyl salicylate: 1%, 0.5wt% ethyl octanoate: 1.5%, 1wt% phenylethyl acetate: 0.5%, 1.3wt% ethyl salicylate: 1%, 1wt% theaspirane: 0.3%, 1wt% 2-methoxy-4-vinylphenol: 0.3%, 1wt% trans-4-decenoic acid ethyl ester: 9%, 1wt% damascena: 0.5%, 1wt% β-ionone: 2.5%, 1.5wt% trans-nerolidol: 2.5%, 1.2wt% ethyl dodecanoate: 2.5%, 0.9wt% hexyl isovalerate: 0.5%, 0.8wt% ethyl decanoate: 1%, the remainder is 10wt% saline.
3. A method for preparing the traditional fermented chopped pepper flavor complex according to any one of claims 1 to 2, characterized in that: The steps include: (1) dissolving the monomer flavor in edible alcohol, and then mixing with 10 wt % salt water to a specified mass concentration to obtain a monomer flavor solution; (2) The monomer flavor solutions were mixed according to the added amounts in mass percentage, and then fixed to volume with saline solution having a concentration of 10 wt %, and fully dissolved after fixed to volume to obtain a traditional fermented chopped pepper flavor complex.
4. The preparation method according to claim 3, characterized in that: The concentration of the edible alcohol is 95%.
5. The preparation method according to claim 4, characterized in that: The sufficient dissolution after the volume is fixed is achieved by stirring at 40 to 60° C. for 20 to 40 minutes.
6. Use of the traditional fermented chopped pepper flavor complex described in any one of claims 1 to 3 or the traditional fermented chopped pepper flavor complex obtained by the preparation method described in any one of claims 4 to 5 in chili seasoning.
7. The use according to claim 6, characterized in that The traditional fermented chopped pepper flavor compound is added in an amount of 0.1 to 0.5 wt % in the pepper seasoning.