Wang Lin, Chen Zhuo, Han Bo, Wu Wenxia, Zhao Qiaoling, Wei Changqing, Liu Wenyu
School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization Ministry of Education Shihezi University Shihezi China.
School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi China.
Food Sci Nutr. 2019 Dec 27;8(2):903-914. doi: 10.1002/fsn3.1369. eCollection 2020 Feb.
Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid-phase micro-extraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n-pentanal, and heptanal were newly identified in SSO as aroma-active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)-6-nonenal, and (E)-2,4-decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC-1) and the second principal component (PC-2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.
采用顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC-MS）技术对中国新疆自治区的三种红花籽油（SSO）进行分析，以揭示其挥发性成分。共鉴定出67种挥发性成分，其中异戊醇、己酸、正戊醛和庚醛这四种化合物在红花籽油中被新鉴定为香气活性成分。同时，通过相对气味活性值（ROAV）筛选出16种化合物来评估单一化合物对整体气味的贡献（ROAV > 1），其中壬醛、（Z）-6-壬烯醛和（E）-2,4-癸二烯醛是贡献最大的三种物质（ROAV > 70）。感官评价小组用八个定义术语（青草味、果味、杏仁味、蘑菇味、脂肪味、甜味、稻谷味和整体香气）进行描述。主成分分析（PCA）显示三个品种之间有明显分离，第一主成分（PC-1）和第二主成分（PC-2）分别解释了73.9%和23.1%的变异。PCA和ROAV均有助于鉴定与感官评价呈正相关的化合物。
