| 杨胜楠，李祥，王慧，等.模拟家庭存储期内花生油风味衰减的研究[J].中国油脂,2018,43(11):.[YANG Shengnan, LI Xiang, WANG Hui，etc.Flavor attenuation of peanut oil during simulated home storage[J].China Oils and Fats,2018,43(11):.] |
| 模拟家庭存储期内花生油风味衰减的研究 |
| Flavor attenuation of peanut oil during simulated home storage |
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| DOI： |
| 中文关键词: 花生油 过氧化值 模拟家庭存储 风味分析 风味衰减 |
| 英文关键词:peanut oil peroxide value simulated home storage flavor analysis flavor attenuation |
| 基金项目: |
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| 摘要点击次数: 1057 |
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| 中文摘要: |
| 为研究家庭存储期内花生油风味衰减情况，将5种花生油模拟家庭存储方式存储6周，测定其在存储期内酸值、过氧化值的变化，并进行感官评价，采用HS-SPME-GC/MS进行风味成分含量测定，结合主成分分析研究存储期内花生油风味差异。结果表明：随着存储时间延长，5种花生油酸值没有明显变化，且始终低于国标限值；过氧化值随存储时间的延长而增加，且5种花生油均在5周后达到或超过国标规定限值；感官评价表明在家庭储存第3周，已能够识别到花生油风味出现明显衰减，到第5周后均能明显嗅闻到氧化味；通过 HS-SPME-GC/MS 分析可以看出，6周时与初始时相比，5种花生油吡嗪类（与烤香风味相关）含量下降4.34~14.13个百分点；苯乙醛（与甜香风味相关）含量下降 0.42~118个百分点；醛类化合物（与氧化、哈败相关）含量上升 2.86~803个百分点；主成分分析结果表明花生油风味成分在5~6周发生显著变化。综上建议花生油打开包装后应在5周内食用完。 |
| 英文摘要: |
| In order to study the flavor attenuation of peanut oil during home storage, five brands of peanut oils were stored for six weeks in simulated home storage condition, the acid value, peroxide value and sensory evaluation of five brands of peanut oils were detected during simulated home storage, while the contents of flavor compounds were analyzed by HS-SPME-GC/MS,and the flavor differences were analyzed by PCA. The results showed that the acid values of the five brands of peanut oils were below the national standard limit without a significant change during simulated home storage,whereas the peroxide values increased with the storage time prolonging, and reached or exceeded the national standard limit after five weeks. The results of sensory evaluation showed that the flavor attenuation of peanut oil could be clearly detected after three weeks simulated home storage, and the rancid odor could be significantly smelled after five weeks. HS-SPME-GC/MS analysis demonstrated that the contents of pyrazines contributed to the roasted flavor and phenylacetaldehyde contributed to the sweet flavor decreased by 4.34-14.13 percentage points and 0.42-1.18 percentage points,respectively during six weeks storage, while the content of aldehydes contributed to the rancid oxidation and decay increased by 2.86-8.03 percentage points. PCA results showed that the flavor compounds in peanut oil had significant differences in 5-6 weeks storage. Therefore, the peanut oils should be eaten up within five weeks after opening. |
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