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| Effects of processing process on the composition of volatile substances in Torreya seed oil |
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| DOI： |
| KeyWord:Torreya seed oil roasting pressing process volatile substance |
| FundProject:浙江省省院合作林业科技项目（2019SY04） |
| Author Name | Affiliation | | ZHANG Chenxi1,2, FANG Xuezhi1, CHEN Zeming1,2, LUO Fan1,
ZHONG Haiyan2, DU Menghao1 | (1.Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China
2.College of Food Science and Engineering, Central South University of
Forestry and Technology, Changsha 410004, China) |
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| Abstract: |
| Aiming to provide theoretical support for the development of flavour Torreya seed oil, the effects of different processing techniques (roasting temperature and pressing process) on the physicochemical indexes of Torreya seed oil were investigated, and the effects of different roasting temperatures (140, 150, 160, 170, 180 ℃) and pressing processes (screw press and hydraulic press) on the composition of volatile substances in Torreya seed oil were studied by using the techniques of electronic nose and headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry (HS-SPME-GC-MS/MS).The results showed that the roasting temperature and pressing process had less influence on the acid value of Torreya seed oil; with the increase of roasting temperature, screw pressing and hydraulic pressing had different influences on the peroxide value of Torreya seed oil; however, the acid value and peroxide value of the Torreya seed oil produced under different conditions of roasting temperature and pressing process complied with the requirements of GB 2716-2018; the electronic nose analysis reflected the greater influence of nitrogen oxides, sulfides, aromatic components, and methyl groups on the flavour; the roasting temperatures for achieving the most intense flavour in the two pressing methods, hydraulic press and screw press, were 140 ℃ and 170 ℃, respectively; a total of 42 volatile substances were detected in Torreya seed oil in 7 categories, of which terpenes were dominant; the content of 5 volatile substances changed significantly in hydraulically pressed Torreya seed oil and 18 in screw pressed Torreya seed oil after roasting at different temperatures, and cedrol and carvone were common in the two pressing processes. In conclusion, the pressing process affects the hot air roasting conditions required to achieve a strong flavour in Torreya seed oil, and the screw pressing results in a richer variety of flavour substances compared with hydraulic pressing. |
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