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| Changes in odor-active compounds, sensory quality, and oxidation stability of ground fragrant sesame seed oil during accelerated storage |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240307 |
| KeyWord:ground fragrant sesame seed oil tert-butylhydroquinone odor-active compound sensory quality storage stability |
| FundProject:国家现代农业产业技术体系项目(CARS-14)；国家自然科学基金青年科学基金项目(32202210) |
| Author Name | Affiliation | | ZHANG Hengbo1,YANG Chenjia1, SHI Chenglong1, MIAO Hongmei2,
YIN Wenting1, MA Xueting1, HU Beibei1, WANG Xuede1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Henan
Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China |
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| Abstract: |
| To provide a theoretical basis for precisely formulating aroma storage strategies of ground fragrant sesame seed oil, its deterioration law of aroma quality was explored during storage. The ground fragrant sesame seed oil with 0.02% tert-butylhydroquinone (TBHQ) added was stored under accelerated oxidation condition in an oven at 63 ℃ for 40 d, and the changes in its oxidation indexes, color, fatty acid composition, odor-active compounds and sensory quality were determined and compared with the blank ground fragrant sesame seed oil group. The results showed that during the storage period, the acid value, peroxide value, anisidine value, conjugated dienes, conjugated trienes, total oxidation value and red value of the ground fragrant sesame seed oil increased, while the oxidation induction time decreased. Compared with the blank group, the above oxidation indexes of ground fragrant sesame seed oil with TBHQ added were significantly reduced. Compared with the blank group, the total content of odor-active compounds such as heterocycles, phenols, aldehydes and ketones in the ground fragrant sesame seed oil containing TBHQ was significantly reduced, while the flavors of roasted sesame, roasted nuts, burnt aroma and smoke aroma were significantly enhanced, and the rancid aroma was significantly weakened. In conclusion, adding TBHQ can inhibit the oxidative deterioration of ground fragrant sesame seed oil during storage and slow down the deterioration of its aroma and sensory quality. |
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