|
| Effect of oil types on the flavor of tallow-based blended oil |
| |
| DOI： |
| KeyWord:tallow-based blended oil headspace solid-phase microextraction-gas chromatography -mass spectrometry electronic nose volatile flavor substance fatty acid composition |
| FundProject: |
| 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 |
|
| Hits: 1061 |
| Download times: 889 |
| Abstract: |
| 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. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
