|
| 棕榈油与红棕油替代牛油对传统火锅底料
风味物质布料吸附特性的影响 |
| Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning |
| |
| DOI： |
| 中文关键词: 风味物质 红棕油 棕榈油 布料吸附 火锅底料 |
| 英文关键词:flavor substance red palm oil palm oil cloth adsorption hotpot seasoning |
| 基金项目:四川省科技厅项目（2020YFH0157） |
|
| Hits: 461 |
| Download times: 317 |
| 中文摘要: |
| 针对市售传统牛油火锅底料风味易被衣物吸附的问题，以红棕油、棕榈油、棕榈油与牛油混合油（棕榈油与牛油比例分别为7∶ 3、1∶ 1及3∶ 7）及牛油所制得的6种火锅底料为原料，模拟火锅食用时布料吸附火锅底料风味物质的过程，对火锅底料进行感官评价，并通过感官评价、电子鼻分析和全二维气相色谱质谱联用仪（GC×GC-MS）结合相对气味活度值（ROAV）法对火锅底料风味物质的布料吸附特性进行研究，探究红棕油和棕榈油替代牛油对传统火锅底料风味物质布料吸附特性的影响。结果表明：添加红棕油和棕榈油不会影响火锅底料的感官；吸附红棕油或棕榈油火锅底料风味物质的布料感官评分较高，且在电子鼻W5S感应器的响应值较低；GC×GC-MS检测结果表明布料吸附不同油脂制备的火锅底料的风味物质具有较大差异；ROAV结果表明醇类及醛类物质贡献最大，布料吸附6种火锅底料风味物质的共有关键风味成分（ROAV≥1）有α-松油醇、芳樟醇、正辛醛、壬醛、癸醛、反式-2-壬醛，相较于牛油，红棕油及棕榈油能减少布料吸附的风味物质。综上，红棕油或棕榈油火锅底料感官好，其风味物质的布料吸附性较低，可以取代牛油火锅底料。 |
| 英文摘要: |
| In order to solve the problem that the flavor of traditional hotpot seasoning is easily adsorbed by cloth, six kinds of hotpot seasonings made of red palm oil, palm oil, mixed oil (ratios of palm oil to tallow 7∶ 3,1∶ 1,3∶ 7)and tallow were used as raw materials to simulate the process of flavor substance of hotpot seasoning adsorption during consumption. The sensory evaluation of hotpot seasoning was carried out, and sensory evaluation, electronic nose analysis and comprehensive two-dimensional gas chromatography-mass spectrometry system (GC×GC-MS)combined with relative odor activity value (ROAV) were used to study the cloth-adsorbed flavor substances of hotpot seasoning.The effects of palm oil and red palm oil in place of tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning were explored. The results showed that adding red palm oil and palm oil could not affect the sensory properties of the hotpot seasoning.The sensory score of the cloth-adsorbed flavor substances of red palm oil or palm oil hotpot seasoning was higher, and the response value of the electronic nose W5S sensor was lower. GC×GC-MS results showed that there were great differences in the cloth-adsorbed flavor substances of hotpot seasoning prepared with different oils. ROAV results showed that alcohols and aldehydes contributed the most.The key flavor components shared by cloth-absorbed flavor substances of the six kinds of hotpot seasonings (ROAV≥1) were α-terpineol, linalool, octanal, nonanal, decanal and trans-2-nonenal.Compared with tallow, red palm oil and palm oil could reduce cloth-adsorbed flavor substances.In conclusion, the red palm oil or palm oil hotpot seasoning has low adsorption of flavor substances in cloth with good sensory score, which is suitable to replace tallow hotpot seasoning. |
| 查看全文 View/Add Comment Download reader |
| Close |
|
|
|
