| 蔡雪梅.炒籽时间对八月瓜籽油挥发性风味成分的影响[J].中国油脂,2021,46(11):14~20.[CAI Xuemei.Impact of roasting time on volatile flavor compounds of Akebia trifoliate seed oil[J].China Oils and Fats,2021,46(11):14~20.] |
| 炒籽时间对八月瓜籽油挥发性风味成分的影响 |
| Impact of roasting time on volatile flavor compounds of Akebia trifoliate seed oil |
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| DOI： |
| 中文关键词: 八月瓜籽油 炒籽时间 挥发性风味成分 电子鼻 脂肪酸 |
| 英文关键词:Akebia trifoliate seed oil roasting time volatile flavor compound electronic nose fatty acid |
| 基金项目:四川省科技计划重点研发项目（2018NZ0030） |
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| 中文摘要: |
| 为了探究炒籽时间对八月瓜籽油风味的影响，利用顶空固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）、电子鼻技术结合感官评价分析110~120 ℃、不同炒籽时间（0~70 min）条件下八月瓜籽油挥发性风味成分，同时利用气相色谱-质谱（GC-MS）分析了八月瓜籽油的脂肪酸组成。结果表明：炒籽时间对八月瓜籽油脂肪酸组成和含量没有影响，但对八月瓜籽油主要特征风味影响显著，其中30 min是炒籽过程中的重要转折点。炒籽时间短于30 min的八月瓜籽油风味强度较弱，以青草味为主，主要挥发性风味物质有正己醛、乙酸和2,3-丁二醇；炒籽时间超过30 min的八月瓜籽油整体风味强度变强，油脂味和烘炒味突出，与其他炒籽时间的八月瓜籽油风味特征差异显著，正己醛相对含量下降，2,5-二甲基吡嗪和2-甲基吡嗪大量产生，但同时糠醛相对含量也显著增加，影响其食用和储藏品质。因此，炒籽温度为110~120 ℃时，最佳炒籽时间是30 min ，此条件下压榨得到的八月瓜籽油较为安全且风味和谐浓郁。 |
| 英文摘要: |
| In order to clarify the effects of roasting time on flavor of Akebia trifoliate seed oil （ATSO）, the volatile flavor compounds of ATSO of different roasting time (0-70 min) at 110-120 ℃ were investigated by SPME-GC-MS, electronic nose (EN) and sensory evaluation, and the fatty acid composition of ATSO was analyzed by GC-MS. The results showed that roasting time had no effect on the fatty acid composition and content, but had significant effect on the characteristic flavor of ATSO. 30 min was especially an important turning point during roasting. When roasting time was less than 30 min, ATSO samples owned much lower total flavor intensity, mainly presenting grassy odor, and the volatile flavor substances were dominated by hexanal, acetic acid and 2,3-butanediol. When roasting time was longer than 30 min, samples had a sharp increase in total flavor intensity, mainly presenting strong oil and roasty odor，and was significant different from oils of other roasting time. The relative content of hexanal in these samples decreased, but 2,5-dimethylpyrazine and 2-methylpyrazine increased significantly and replaced 2,3-butanediol to be the major flavor components. However, a large amount of furfural was produced, which affected the edible and storage quality. As a result, at 110 -120 ℃, the optimal time of roasting Akebia trifoliate seed was 30 min. Under these conditions, the pressed ATSO had rich and soft flavor, and edible storage safety. |
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