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| Flavor characteristics of six kinds of food-special oils and fats used in food industry |
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| DOI： |
| KeyWord:food-special oils and fats volatile component key flavor compound sensory evaluation |
| FundProject:中国博士后科研基金面上资助（2021M691291） |
| Author Name | Affiliation | | YANG Yujing1, YU Le2, JIN Jun1, XING Zhiqiang2, ZHAO Chenwei1,
ZHANG Jianwen2, JIN Qingzhe1, LIU Xinrong2, WANG Xingguo1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Jiahe Foods Industry Co. , Ltd. , Suzhou 215004, Jiangsu, China |
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| Abstract: |
| Aiming to provide a reference for the flavor enhancement of food-special oils and fats, headspace solid-phase microextraction - gas chromatography - mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to analyze the volatile components and sensory characteristics of six representative food-special oils and fats, namely butter, coconut oil, fully hydrogenated palm kernel oil, fully hydrogenated palm kernel oil stearin, partially hydrogenated soybean oil, and fully hydrogenated soybean oil, and combined with the relative odor activity value (ROAV) and its cluster analysis to identify their key flavor compounds. The results showed that coconut oil had the most abundant volatile components, and a total of 13 key flavor compounds were identified, mainly lactones and aldehydes, with a strong coconut and creamy aroma; butter had a total of 8 key flavor compounds, mainly lactones, ketones and aldehydes, with fruity, creamy and green aroma; partially hydrogenated soybean oil had a total of 6 key flavor compounds, mainly aldehydes and ketones, with fruity, beeswax, fat and creamy aroma; fully hydrogenated palm kernel oil, fully hydrogenated soybean oil and fully hydrogenated palm kernel oil stearin detected 5,2 and 4 of key flavor compounds respectively, mainly aldehydes and methy esters/acid, with fruity and fat aroma; the results of the sensory evaluation were related to the results of the analysis of the key flavor compounds to a certain extent. In conclusion, among the six food-special oils and fats, butter, coconut oil and partially hydrogenated soybean oil are richer in flavor compounds and have prominent sensory characteristics. |
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