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| 油脂种类对调和牛油风味的影响 |
| Effect of oil types on the flavor of tallow-based blended oil |
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| DOI： |
| 中文关键词: 调和牛油 顶空固相微萃取气相色谱-质谱联用技术 电子鼻 挥发性风味物质 脂肪酸组成 |
| 英文关键词:tallow-based blended oil headspace solid-phase microextraction-gas chromatography -mass spectrometry electronic nose volatile flavor substance fatty acid composition |
| 基金项目: |
| Author Name | Affiliation | | LI Hanrun1, LIU Xiong1,2, QIN Xiaoli1, WANG Qun3 | 1.College of Food Science, Southwest University, Chongqing 400715, China
2.Chongqing the West Food Industry Technology Research Institute, Chongqing 402260, China
3.Chongqing Guoke Food Testing Co., Ltd., Chongqing 402260, China |
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| 中文摘要: |
| 为开发高附加值的牛油基产品，考察油脂种类对调和牛油风味的影响。分析不同种类食用调和牛油（棕榈硬脂-牛油、巴沙硬脂-牛油、鹅油-牛油、鸡油-牛油）的物理指标、脂肪酸组成，并探究其相关性，采用电子鼻结合顶空固相微萃取气相色谱-质谱联用技术(HS-SPME-GC-MS)测定其挥发性风味物质差异，并进行感官评价。结果表明：巴沙硬脂-牛油调和油与牛油的理化性质总体差异不显著，其中熔点、硬度、黏度、色差和饱和脂肪酸含量分别相差0.1℃、-1.3 g、31.9 Pa·s、2.68和0.40百分点；此外，油脂熔点、硬度、黏度与饱和脂肪酸含量呈正相关（r≥0.900，p＜0.05）；4种调和牛油与牛油的主体风味物质均为(E)-2-壬烯醛、(E,E)-2,4-庚二烯醛和辛醛，且巴沙硬脂-牛油调和油中具有不良脂肪味的庚醛相对气味活度值比牛油的低45.52%。综上，巴沙硬脂-牛油调和油具有与牛油相近的理化性质和特有风味，降低了牛油中不良风味的影响。 |
| 英文摘要: |
| In order to develop high value-added tallow-based products, the effect of oil types on the flavor of tallow-based blended oil was investigated. The physical indexes and fatty acid composition of different kinds of edible tallow-based blended oil (palm stearin-tallow, Basha stearin-tallow, goose oil-tallow, chicken oil-tallow) were analyzed, and their correlation was explored. Electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to determine the differences of volatile flavor substances, and sensory evaluation was carried out. The results showed that there was no significant difference in the physicochemical properties between tallow and Basha stearin-tallow blended oil in general. They were respectively different by 0.1℃, -1.3 g, 31.9 Pa·s, 2.68 and 0.40 percentage point in melting point, hardness, viscosity, color difference and the content of saturated fatty acid. In addition, the melting point, hardness and viscosity of oil were positively correlated with the content of saturated fatty acid (r≥0.900, p<005). The main flavor substances of the four kinds of tallow-based blended oil and tallow were (E) -2-nonenal, (E,E)-2, 4-heptadienal and octanal. The relative odor activity value of heptanal in Basha stearin-tallow blended oil was 45.52% lower than that in tallow, which had bad fat flavor. In conclusion, the Basha stearin-tallow blended oil is similar to tallow in physicochemical properties and flavor, and has reduced the influence of bad flavor in tallow. |
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