| 刘海，王进，许杰，郭少海，陈瑶，朱亚艳，李慧.油茶籽油挥发性风味物质研究进展[J].中国油脂,2023,48(1):.[LIU Hai, WANG Jin, XU Jie, GUO Shaohai,CHEN Yao,ZHU Yayan, LI Hui.Review on volatile flavor components of oil-tea camellia seed oil[J].China Oils and Fats,2023,48(1):.] |
| 油茶籽油挥发性风味物质研究进展 |
| Review on volatile flavor components of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 油茶籽油 挥发性风味物质 风味 |
| 英文关键词:oil-tea camellia seed oil volatile flavor component flavor |
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| 摘要点击次数: 2424 |
| 全文下载次数: 2024 |
| 中文摘要: |
| 风味是油茶籽油的重要品质特征之一，为揭示油茶籽油挥发性特征风味物质的产生规律和机制，对油茶籽油挥发性风味物质及其影响因素的国内外研究进展进行综述。油茶籽油中主要的挥发性风味物质包括醛类、酯类、杂环类、酚类及萜烯类等，这些物质赋予了油茶籽油特有的青香、果香、焙烤香等风味特征。影响油茶籽油挥发性风味物质组成的因素有原料品种、原料产地、生产工艺及储存等。不同品种和产地的油茶籽油挥发性风味物质种类和含量差异较大。油茶籽油加工过程中，预处理温度对挥发性风味物质的形成影响较大，如烘烤和焙炒过程中发生美拉德反应和脂质氧化反应形成多种杂环类挥发性风味物质，使油茶籽油的焙烤香味增加，形成浓香型油茶籽油。但精炼过程中的脱胶、脱酸、脱色、脱臭处理会造成大量的挥发性风味物质损失。储存过程中脂肪酸氧化会产生异味，从而改变油茶籽油的风味特征。采用合适的生产工艺对于油茶籽油风味品质的控制和提升具有重要意义。 |
| 英文摘要: |
| Flavor is one of the important quality characteristics of oil-tea camellia seed oil. In order to reveal the production law and mechanism of the volatile characteristic flavor components of oil-tea camellia seed oil, the progress on volatile flavor components and affecting factors of oil-tea camellia seed oil at home and abroad were reviewed. Oil-tea camellia seed oil is endowed with flavor characteristics such as green fragrance, fruity, and roasted aroma by the main volatile flavor components(aldehydes, esters, heterocycles, phenols and terpenes, etc.). The factors affecting the volatile flavor components of oil-tea camellia seed oil included raw material variety, raw material origin, processing process and storage. The types and contents of volatile flavor components from different varieties and origins are great different. During the processing of oil-tea camellia seed oil, the pretreatment temperature has a great influence on the formation of volatile flavor components. For example, a variety of heterocyclic flavor components produced through Maillard reaction and lipid oxidation reaction during roasting and baking of material increase the roasting aroma of oil-tea camellia seed oil and produce strong-flavored oil-tea camellia seed oil. However, the degumming, deacidification, decolorization and deodorization in the refining process will cause the loss of volatile flavor components. Oxidation of fatty acids during storage will lead to the production of unpleasant odors, thereby changing the flavor characteristics of oil-tea camellia seed oil. So proper processing process is important for the flavor quality control and improvement of oil-tea camellia seed oil. |
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