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| 6种食品专用油脂的风味特征研究 |
| Flavor characteristics of six kinds of food-special oils and fats used in food industry |
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| DOI： |
| 中文关键词: 食品专用油脂 挥发性成分 关键风味化合物 感官评定 |
| 英文关键词:food-special oils and fats volatile component key flavor compound sensory evaluation |
| 基金项目: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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| 中文摘要: |
| 旨在为食品专用油脂的风味提升提供参考，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术和感官评定分析黄油、椰子油、全氢化棕榈仁油、全氢化棕榈仁油硬脂、部分氢化大豆油和全氢化大豆油6种代表性食品专用油脂的挥发性成分和感官特征，并结合相对气味活度值（ROAV）及其聚类分析确定关键风味化合物。结果显示：椰子油的挥发性成分最为丰富，共鉴定出13个关键风味化合物，主要为内酯类、醛类化合物，椰子香和奶油香风味浓郁；黄油共鉴定出8个关键风味化合物，主要为内酯类、酮类和醛类化合物，具有果香、奶油香和青香；部分氢化大豆油共鉴定出6个关键风味化合物，主要为醛类和酮类化合物，主要呈果香、蜜蜡香、脂肪气味和奶油香；全氢化棕榈仁油、全氢化大豆油和全氢化棕榈仁油硬脂检出的关键风味化合物种类较少，分别为5个、2个和4个，主要为醛类和甲酯类/酸类化合物，主要呈果香风味和脂肪气味；感官评价结果和关键风味化合物分析结果存在一定联系。综上，6种食品专用油脂中，黄油、椰子油和部分氢化大豆油风味化合物较为丰富，具有突出的感官特征。 |
| 英文摘要: |
| 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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