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| Flavor comparison of fragrant Cyperus esculentus oil and fragrant peanut oil both high in oleic acid |
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| DOI： |
| KeyWord:high oleic acid oilseeds Cyperus esculentus peanut soluble sugar amino acids volatile components characteristic flavor components sensory evaluation |
| FundProject:国家重点研发计划项目“大豆及其替代作物产业链科技创新”（SQ2019YFD100114）；河南省重大科技专项“高产优质油莎豆新品种选育及产业化示范”（211100110100） |
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| Abstract: |
| In order to explore the flavor differences of oils with the same high oleic acid at the level of oilseed composition,fragrant Cyperus esculentus oil and fragrant peanut oil were prepared from Cyperus esculentus and high oleic acid peanut kernels, and the amino acid compositions and sugar compositions of the raw materials were determined, and the change of amino acid and reducing sugar contents before and after roasting of the two oilseeds were analyzed to investigate their effects on the flavor of the two fragrant oils. Simultaneous distillation extraction combined with gas chromatography-mass spectrometry (SDE-GC-MS) was used to determine the volatile components of fragrant Cyperus esculentus oil and fragrant peanut oil, and the characteristic aromas of the two fragrant oils were compared by combining aroma activity value (OAV), GC-O-MS and sensory evaluation. The results showed that the total amino acid content of Cyperus esculentus (4.27 g/100 g) was significantly lower than that of high oleic acid peanut kernels (38.34 g/100 g), but the glucose content and fructose content (1.80, 1.24 g/100 g) were significantly higher than that of peanut kernels (0.52, 0.46 g/100 g); after roasting, the contents of lysine, aspartic acid, tyrosine, and glutamic acid in Cyperus esculentus were reduced, and the contents of glutamic acid, aspartic acid, tyrosine and phenylalanine in high oleic acid peanut kernels were significantly lower.14 types of 122 volatile components and 12 types of 89 volatile components were detected in fragrant Cyperus esculentus oil and fragrant peanut oil, and their total volatile components content were 25.69 mg/kg and 21.94 mg/kg, respectively. The descending order of volatile components in fragrant Cyperus esculentus oil was aldehydes, pyrazines, phenols, alkanes, furans, esters, ketones, etc. , and that in fragrant peanut oil was pyrazines, aldehydes, alkanes, ketones, furans, etc. Fragrant Cyperus esculentus oil had 20 key flavor components and flavor contribution of aldehydes was the highest,followed by pyrazines, while fragrant peanut oil was the opposite, with 14 key flavor components. A total of 8 odor active components were identified by GC-O-MS combined with sensory evaluation analysis. The flavor characteristics of sweet aroma and nut aroma were more obvious in fragrant Cyperus esculentus oil, and the flavor characteristics of roasted peanut aroma and roasted almond aroma were more obvious in fragrant peanut oil.Amino acids and sugars are important precursors involved in the Maillard reaction and their content differences have an effect on the difference in the characteristic flavors of the two oils. The results provide support for the flavor formation mechanism of oil made from the same high oleic acid oilseeds. |
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