| 郭斐1,2，王鹏1，于淼1，李昀翌1，侯雯惠1，苏晓霞1，李扬1，卞祺1.不同香型菜籽油对炸薯条风味的影响[J].中国油脂,2025,50(12):.[GUO Fei1,2, WANG Peng1, YU Miao1, LI Yunyi1, HOU Wenhui1, SU Xiaoxia1, LI Yang1, BIAN Qi1.Effects of rapeseed oils with different fragrances on the flavor of French fries[J].China Oils and Fats,2025,50(12):.] |
| 不同香型菜籽油对炸薯条风味的影响 |
| Effects of rapeseed oils with different fragrances on the flavor of French fries |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240535 |
| 中文关键词: 炸薯条 风味 菜籽油 浓香型 鲜香型 清香型 |
| 英文关键词:French fries flavor rapeseed oil strong fragrance umami fragrance delicate fragrance |
| 基金项目:中粮营养健康研究院“现代感知平台建设和美味量化共性技术打造”项目〔（013）2024-N2-F002*〕 |
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| Author Name | Affiliation | | GUO Fei1,2, WANG Peng1, YU Miao1, LI Yunyi1, HOU Wenhui1, SU Xiaoxia1, LI Yang1, BIAN Qi1 | 1.Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing Key Laboratory of
Nutrition & Health and Food Safety, COFCO Nutrition and Health Research Institute Co. , Ltd. ,
Beijing 102209, China
2.COFCO Limited, Beijing 100076, China |
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| 中文摘要: |
| 旨在为油炸食品风味的优化提供参考，采用浓香型、鲜香型、清香型及风味较淡的精炼菜籽油制备炸薯条，探究菜籽油香型对炸薯条辛香味、土豆味、焦香味、生青味及炸鱼味的影响，采用固相微萃取-气相色谱质谱联用技术测定炸薯条挥发性化合物含量，并利用嗅闻技术和香气活度值分析不同香型菜籽油炸薯条风味化合物的异同。结果表明：浓香型、鲜香型菜籽油炸薯条的辛香味和焦香味较突出，苯代丙腈及3-甲硫基丙醛为其最关键的2个化合物；而清香型、精炼菜籽油炸薯条以生青味和土豆味为主，其中清香型菜籽油炸薯条中最关键化合物为3-甲硫基丙醛和(E,E)-2,4-庚二烯醛，精炼菜籽油炸薯条中最关键化合物为3-甲硫基丙醛和己醛。综上，菜籽油香气类型对炸薯条风味有明显影响。 |
| 英文摘要: |
| In order to provide reference for optimizing the flavor of fried foods, the French fries were prepared using refined rapeseed oil and three typical rapeseed oils with different fragrances, namely strong fragrance, umami fragrance, and delicate fragrance. Five sensory attributes of French fries were evaluated, including spicy, potato-like, burnt, green and fried fish-like. In addition, the volatile compound content of French fries was determined by solid phase microextraction-gas chromatography-mass spectrometry technology, and olfactometry combined with odor activity value was applied to investigate the flavor of four French fries. The results showed that French fries prepared with strong fragrance rapeseed oil and umami fragrance rapeseed oil had more intensities of spicy and burnt attributes, and benzenepropanenitrile and 3-methylthiopropanal were the most critical compounds. However, French fries prepared with delicate fragrance rapeseed oil and refined rapeseed oil were mainly characterized by green and potato-like attributes. The most critical compounds in French fries prepared with delicate fragrance rapeseed oil were 3-methylthiopropanal and (E, E)-2,4-heptadienal, while the most critical compounds in French fries prepared with refined rapeseed oil was 3-methylthiopropanal and hexanal. In summary, the fragrances of rapeseed oils have a significant impact on the flavor of French fries. |
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