| 雷春妮1，张雅珩2，李经纬1，解迎双1，金 凤3，周小平1，齐安安4，孙苗苗1，陈瑞霞1.不同品种与加工工艺对初榨橄榄油挥发性风味成分的影响[J].中国油脂,2019,44(10):35~41.[LEI Chunni1, ZHANG Yaheng2, LI Jingwei1, XIE Yingshuang1, JIN Feng3,
ZHOU Xiaoping1, QI An’an4,SUN Miaomiao1,CHEN Ruixia1.Effects of different varieties and processing technologies on volatile flavor components of virgin olive oil[J].China Oils and Fats,2019,44(10):35~41.] |
| 不同品种与加工工艺对初榨橄榄油挥发性风味成分的影响 |
| Effects of different varieties and processing technologies on volatile flavor components of virgin olive oil |
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| DOI： |
| 中文关键词: 油橄榄 果渣 初榨橄榄油 挥发性风味成分 |
| 英文关键词:olive fruit pomace virgin olive oil volatile flavor component |
| 基金项目:甘肃省重点研发项目(17YF1NK088) |
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| 中文摘要: |
| 采用热脱附-气相色谱-质谱联用技术对9个单品种初榨橄榄油挥发性风味成分进行分析。9个单品种初榨橄榄油共鉴定出22种挥发性风味成分，相对含量较高的有（E）-2-己烯醛、正己醛、2-己烯醛、叶醇、1-戊烯-3-酮，其中（Z）-2-庚烯醛仅在鄂植8号和阿斯品种中检出，乙酸己酯只在莱星和城固32号品种中检出，正戊醇仅在鄂植8号品种中检出，皮瓜尔和阿斯品种中未鉴定出（E）-2-己烯-1-醇和2-乙基己醇。莱星、城固32号单品种初榨橄榄油随着油橄榄成熟度的增大，（E）-2-己烯-1-醇、正己醇相对含量明显升高，而1-戊烯-3-醇相对含量显著降低。莱星单品种油橄榄加酶提取的橄榄油特有成分为（E,E）-2,4-庚二烯醛，鄂植8号单品种特有成分有柠檬烯、正戊醇、（Z）-2-庚烯醛、（E）-2-己烯-1-醇、（E,E）-2,4-庚二烯醛、2-乙基己醇。结果说明，9个单品种初榨橄榄油挥发性风味成分在相对含量和成分组成上均存在差别；同一品种不同成熟度的油橄榄获取的初榨橄榄油，香气成分不同，不同品种初榨橄榄油挥发性成分随成熟度的变化规律基本一致，加酶提取工艺较佳，可丰富初榨橄榄油香气。 |
| 英文摘要: |
| The volatile flavor components of nine single varieties of virgin olive oil were analyzed by TD-GC-MS. A total of 22 volatile flavor components in nine single varieties of virgin olive oils were identified. The higher relative contents were (E)-2-hexenal, 1-hexenal, 2-hexenal, (Z)-3-hexen-1-ol and 1-pentene-3-one. Among them, (Z)-2-heptenal was detected only in Ezhi 8 and Aspen, and hexyl acetate was only detected in Laixing and Chenggu 32 varieties, and 1-pentanol was only in Ezhi 8 varieties.（E）-2-hexen-1-ol and 2-ethylhexanol were not identified in the Pigur and Aspen varieties. For the virgin olive oil from Laixing and chenggu 32, the relative contents of (E)-2-hexen-1-ol and 1-hexanol increased significantly with the increase of maturity, while the relative content of 1-penten-3-ol decreased significantly. The unique ingredient of virgin olive oil from Laixing single variety obtained by enzyme assist was (E,E)-2,4-heptadienal, and for Ezhi 8, the unique ingredients included limonene, 1-pentanol, (Z)-2-heptenal, (E)-2-hexen-1-ol, (E,E)-2,4-heptadienal, and 2-ethylhexanol. The study showed that the volatile flavor components of the nine single varieties of virgin olive oils differed in their relative contents and compositions. For the same variety, the virgin olive oil obtained from different maturities had different aroma components. The variation with the maturity of volatile components obtained from different varieties was basically the same.The enzyme extraction process was better for enriching the aroma of virgin olive oil . |
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