|
| 炒籽温度对芝麻油香气活性组分 和感官品质的影响 |
| Effect of seed roasting temperature on the aroma-active composition and sensory quality of sesame oil |
| |
| DOI： |
| 中文关键词: 芝麻油 炒籽温度 GC-MS-O 挥发性成分 香气活性组分 描述性分析 |
| 英文关键词:sesame oil seed roasting temperature GC-MS-O volatile compound aroma-active compound quantitative descriptive |
| 基金项目:国家特色油料产业技术体系(CARS-14-1-29)；河南工业大学博士基金(2018BS060)；芝麻油感官评价标准制定(51001157) |
|
| Hits: 963 |
| Download times: 461 |
| 中文摘要: |
| 利用SPME-GC-MS-O分析了不同炒籽温度下芝麻油的香气活性组分，利用描述性分析技术比较了芝麻油的感官品质差异，利用9点快感标度评价了芝麻油的消费者接受度。结果表明：随着炒籽温度的升高，芝麻油挥发性成分的含量逐渐增多，其中主要的香气活性物质吡嗪类含量增加最为显著。炒籽温度为160 ℃时，检测到25种香气活性物质，芝麻油整体香气最弱，具有生芝麻味；炒籽温度为180 ℃时，检测到28种香气活性物质，芝麻油香气和口感最佳，刺激感最低，消费者接受度最高；炒籽温度为200 ℃时，检测到31种香气活性物质，芝麻油整体香气较强，但焦糊味、苦味和刺激感等负面感官强度明显增加 |
| 英文摘要: |
| SPME-GC-MS-O was used to investigate the effect of seed roasting temperature on the aroma-active composition of sesame oil. The sensory quality of sesame oil was measured by quantitative descriptive analysis. Consumer acceptability was rated on a 9-point hedonic scale. The total volatile contents in sesame oil increased with the increasing of seed roasting temperature. Pyrazines, as the most important odor-active compounds in sesame oil, increased most dramatically. When seed roasting temperature was 160 ℃, 25 odor-active compounds were detected, and the sesame oil had the weakest overall aroma profile with raw sesame seed flavor. 28 Odor-active compounds were detected in the sesame oil when seed roasting temperature was 180 ℃, and it had the most desired flavor and mouthfeel, the least irritation with the highest consumer acceptability ratings. 31 Odor-active compounds were detected in the sesame oil when seed roasting temperature was 200 ℃, and it was the strongest overall flavor intensity, but it also had obvious undesired attributes including burnt, bitter and irritation. |
| 查看全文 View/Add Comment Download reader |
| Close |
