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| Effects of roasting temperature on the flavor and comprehensive quality of fragrant Cyperus esculentus oil |
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| DOI： |
| KeyWord:Cyperus esculentus roasting temperature fragrant Cyperus esculentus oil volatile component comprehensive quality |
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| Author Name | Affiliation | | CHEN Lu1, LIU Yulan1,ZHU Wenxue1,MA Yuxiang1,WANG Huiwei2,LI Chunxin2 | 1.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
2.Industrial Crops Research Institute, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China |
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| Abstract: |
| The roasting temperature of oilseeds is an important factor affecting the flavor of the product in the production of fragrant oil. In order to provide support for the product development and process optimization of fragrant Cyperus esculentus oil, the Cyperus esculentus was roasted under different temperature, and then pressed to prepare fragrant Cyperus esculentus oil. Multiple physicochemical indexes of pressed Cyperus esculentus oil were detected and analyzed to clear the effects of roasting temperature on the flavor and comprehensive quality of Cyperus esculentus oil. The results indicated that five Cyperus esculentus oil samples were extracted after roasting at 140,150,160,170,180℃ for 25 min had acid values of 1.36-2.31 mgKOH/g and peroxide values of 1.60-2.24 mmol/kg. The vitamin E and sterol contents were 177.82-207.14 mg/kg and 208.73-230.01 mg/100 g, respectively. The fatty acid composition of Cyperus esculentusoil was not significantly affected by roasting temperature, but the trans-fatty acid content increased from undetectable to 0.029%, and 3,4-benzo\[a\]pyrene (BaP) content increased from 1.06 μg/kg to 1.66 μg/kg. The content of polycyclic aromatic hydrocarbons (PAH16) increased from 63.67 μg/kg to 72.50 μg/kg, and 3-chloro-1,2-propanediol ester was not detected. The types and contents of volatile components in the five oil samples were 60 kinds of 16.46 mg/kg, 87 kinds of 33.07 mg/kg, 81 kinds of 22.36 mg/kg, 78 kinds of 17.71 mg/kg, and 57 kinds of 21.78 mg/kg, respectively. The most abundant volatile components were found in the oil extracted from the Cyperus esculentus roasted at 150℃. The positive flavor attributes of the Cyperus esculentus oil with the roasted nutty flavor were mainly attributed to heterocyclic substances, including 2,5-dimethylpyrazine and 2-pentylfuran. The 2,5-dimethylpyrazine were not detected in the oil roasted at 140℃, and then increased from 24.16% at 150℃ to 34.06% at 180℃. According to the flavor, safety quality, nutritional quality and quality indicators, it is better that the roasting temperature should not exceed 160℃ and the roasting time should not exceed 25 min in the production of fragrant Cyperus esculentus oil. |
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