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| Effects of dehulling-roasting on the flavor of strong fragrant sunflower seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.008 |
| KeyWord:sunflower seed dehulling strong fragrant sunflower seed oil volatile constituent principal component analysis sensory evaluation |
| FundProject:“十三五”国家重点研发计划项目（2016YFD0401400） |
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| Abstract: |
| The dehulled sunflower seeds and non-dehulled sunflower seeds were roasted under the same condition (160 ℃,20 min) and pressed to produce strong fragrant sunflower seed oils, then volatile constituents in different sunflower seed oils were determined by head-space solid-phase micro-extraction (HS-SPME) coupled with GC-MS and analyzed by principal component analysis. Combined with sensory evaluation, the effects of dehulling on the flavor of fragrant sunflower seed oils were studied. The results showed that ten kinds of volatile substances were detected in the two sunflower seed oils, among which 128 volatile substances in the dehulled pressed sunflower seed oil, and 139 in the non-dehulled pressed sunflower seed oil. Aldehydes was the highest volatile components, 39.62% for dehulled pressed sunflower seed oil and 31.10% for non-dehulled pressed sunflower seed oil, followed by heterocyclic compounds, 26.06% and 29.20% respectively. The contents of alkenes, alcohols and ketones in the two sunflower seed oils were 956%, 8.65%, 4.48% and 10.59%, 7.47%, 3.29%, respectively. The content of nonanal (263%), (E)-2-heptenal (8.40%), trans-2,4-decadienal (4.00%), n-hexanal (6.33%), mushroom alcohol (2.57%) and n-pentanol (238%) were higher in dehulled pressed sunflower seed oil, and these volatile contents had a higher contribution to the green and oily taste of sunflower seed oils. But phenylacetaldehyde (1.43%), n-octanal (2.01%), hexanoic acid (2.73%), and acetic acid (938%) were higher in non-dehulled pressed sunflower seed oil, and these volatile substances had a contribution to the sweetness flavor and off-flavor of the oil. Simultaneously, the characteristics flavor of the two sunflower seed oils had differences such as burnt flavor, oily flavor and green aroma. The total flavor of the dehulled pressed sunflower seed oil was obviously better than that of the non-dehulled pressed sunflower seed oil. Therefore, the dehulling-roasting had a positive effect on enhancing the flavor of strong fragrant sunflower seed oil. |
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