| 扈柏文1,2，武州1,2，于淼1,2，赵慧敏1,2，李晓龙1,2，苏晓霞1,2，惠菊1,2，王翔宇1,2，初柏君1,2.不同炒籽工艺对低芥酸浓香菜籽油风味的影响[J].中国油脂,2022,47(7):.[HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2,SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2.Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid[J].China Oils and Fats,2022,47(7):.] |
| 不同炒籽工艺对低芥酸浓香菜籽油风味的影响 |
| Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid |
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| DOI： |
| 中文关键词: 低芥酸油菜籽 浓香菜籽油 炒籽工艺 风味物质 感官评价 |
| 英文关键词:low erucic acid rapeseed fragrant rapeseed oil roasting process flavor component sensory evaluation |
| 基金项目: |
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| 摘要点击次数: 955 |
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| 中文摘要: |
| 为了研究不同炒籽工艺对低芥酸浓香菜籽油风味的影响，以低芥酸油菜籽为原料，研究入炒水分、炒籽温度、炒籽时间对低芥酸浓香菜籽油风味物质含量及感官品质的影响。结果表明：从低芥酸浓香菜籽油中共鉴定出65种挥发性风味物质；随炒籽温度上升、炒籽时间延长，低芥酸浓香菜籽油中呈现烤香味的杂环类物质总含量逐渐增加；随炒籽温度上升和入炒水分的增加，呈现刺激味的硫苷降解产物(含硫类化合物、腈类化合物)总含量逐渐增加；在感官上，低芥酸浓香菜籽油主要体现为烤香味、焦糊味，还能感知到腌菜味和刺激味；随炒籽温度升高，低芥酸浓香菜籽油中烤香味感官属性得分先上升后降低，150℃时得分最高,而焦糊味、腌菜味等感官属性得分逐渐升高；随炒籽时间延长，烤香味感官属性得分逐渐降低，焦糊味感官属性得分逐渐升高；随入炒水分增加，烤香味、焦糊味感官属性得分在一定范围内稳定波动。炒籽过程中一定的炒籽温度及增加水分能够明显提升消费者喜好度。 |
| 英文摘要: |
| In order to study the effects of different roasting processes of rapeseeds on the flavor of fragrant rapeseed oil with low erucic acid, using low erucic acid rapeseed as raw material, the effects of water content, roasting temperature and roasting time on the flavor component content and sensory quality of fragrant rapeseed oil with low erucic acid were studied. The results showed that a total of 65 volatile flavor compounds were identified in the fragrant rapeseed oil with low erucic acid. With the increase of roasting temperature and roasting time, the total content of heterocyclic substances presenting roasting flavor gradually increased. With the increase of roasting temperature and water content, the total content of glucosinolates degrading products (sulfur-containing compound and nitrile compound)presenting stimulating flavor in fragrant rapeseed oil with low erucic acid gradually increased. In sensory sense, the fragrant rapeseed oil with low erucic acid mainly presented the roast flavor and burnt flavor, but also presented the pickled vegetable flavor and stimulating flavor. With the increase of roasting temperature, the sensory attribute score of roasting flavor increased firstly and then decreased, reaching the highest at 150℃, and the sensory attribute score of burnt flavor and pickled vegetable flavor increased gradually. With the prolonging of roasting time, the sensory attribute score of roasting flavor decreased gradually, and the sensory attribute score of burnt flavor increased gradually. With the increase of water content, the sensory attribute scores of roasting flavor and burnt flavor fluctuated stably within a certain range. A certain roasting temperature and increase in water content during roasting process can significantly improve consumer preference. |
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