Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China.
School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.
J Agric Food Chem. 2020 Dec 16;68(50):14950-14960. doi: 10.1021/acs.jafc.0c05944. Epub 2020 Nov 23.
Fragrant species seed oils (FBO) produced in China are mainly obtained from rapeseed (: ) and mustard seeds (: ). The characterization and differences of aroma profiles between those two species remain unclear. In this study, the volatile compounds in FBOs were systemically extracted by headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with ultrasound and identified by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry (GC-O). Ninety-three odorants were identified as aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 6561. Moreover, 63 key compounds exhibited their odor activity values (OAVs) to be greater than 1. The oils of the two species were successfully recombinated with their key odorants. oils presented stronger pungent-like, pickled-like, and fishy like notes compared to oils. The key odor differences were primarily attributed to the concentration of 3-butenenitrile, 4-(methylsulfanyl)butanenitrile, 5-(methylsulfanyl)pentanenitrile, 3-isothiocyanato-1-propene, 3-methyl-3-butenenitrile, isothiocyanatocyclopropane, (methylsulfanyl)acetonitrile, dimethyl sulfide, dimethyl trisulfide, and 3-(methyldisulfanyl)-1-propene. This work provides a guide for the selection of raw materials and odor markers in fragrant and oils.
中国生产的芳香型油料种子的油（FBO）主要从油菜籽（:）和芥菜种子（:）中获得。这两种油料种子的香气特征和差异尚不清楚。在这项研究中，采用顶空固相微萃取和溶剂辅助风味蒸发（结合超声）系统地提取 FBO 中的挥发性化合物，并用全二维气相色谱和飞行时间质谱联用仪（GC×GC-TOFMS）和气相色谱-嗅闻法（GC-O）进行鉴定。共鉴定出 93 种呈香化合物，其风味稀释因子（FD）范围为 1 至 6561。此外，有 63 种关键化合物的气味活性值（OAV）大于 1。两种油料的关键呈香化合物被成功重组。与 油料相比， 油料表现出更强的刺激性、腌制味和鱼腥味。关键的气味差异主要归因于 3-丁烯腈、4-（甲基硫代）丁腈、5-（甲基硫代）戊腈、3-异硫氰酸基-1-丙烯、3-甲基-3-丁烯腈、异硫氰酸环丙烷、（甲基硫代）乙腈、二甲硫、二甲基三硫和 3-（甲硫基）-1-丙烯的浓度差异。这项工作为芳香型油菜籽和芥菜籽油的原料选择和气味标志物提供了指导。
