期刊论文

Comparison of volatile flavor components of rapeseed oil prepared with different processing methods

中文

中国油脂

1003-7969

2020

45

8

32-38

10.12166/j.zgyz.1003-7969/2020.08.008

“十三五”国家重点研发项目(2016YFD0401405-5)。

本校为第一机构

采用传统工艺(蒸炒、压榨工艺和蒸炒、压榨、脱胶工艺)和美拉德生香工艺分别制备菜籽油(菜籽油甲、菜籽油乙和菜籽油丙),采用顶空固相微萃取与气相色谱-质谱联用对3种工艺菜籽油的挥发性风味成分进行分析,采用气味活度值和相对活度值确定对3种菜籽油风味贡献最大的物质。结果发现:菜籽油甲、菜籽油乙、菜籽油丙分别鉴定出18、29、21种挥发性成分;菜籽油甲、菜籽油丙的整体风味评分接近,略高于菜籽油乙;菜籽油甲、菜籽油乙风味成分中腈类物质的含量明显高于菜籽油丙,而吡嗪类和醛类物质含量明显低于菜籽油丙;对菜籽油甲、菜籽油乙、菜籽油丙风味贡献最大的物质分别为2-噻吩甲醛、3,5-二乙基-2-甲...

Rapeseed oil A, rapeseed oil B and rapeseed oil C were separately prepared by traditional processes(cooking-pressing process,cooking-pressing-degumming process) and Maillard reaction aroma process, and the volatile flavor components of the three rapeseed oils were analyzed by gas chromatography-mass spectrometry with headspace solid phase microextraction.The odor activity value and relative odor activity value were used to determine the components that contributed the most to the flavor of the three rapeseed oils.The results showed that 18, 29 and 21 volatile components were identified in rape...