Ni Ruijie, Wang Peng, Zhan Ping, Tian Honglei, Li Ting
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710100, China.
Food Chem. 2021 Apr 20;357:129786. doi: 10.1016/j.foodchem.2021.129786.
Fried mountain pepper (Litsea cubeba (Lour.) Pers.) oil is widely used as a traditional spice flavoring oil in Chinese home cooking. To investigate the effects of different frying temperatures on the aroma of fried mountain pepper oil (FPO), four FPO samples were analyzed by descriptive sensory analysis (DSA), E-nose, gas chromatography-olfactometry/detection frequency analysis (GC-O/DFA) and odor activity value (OAV) calculation. DSA and E-nose results both indicated that significant differences existed among 4 FPOs, among which FPO3 showed superiority in several sensory attributes. 16 and 20 aroma-active compounds were screened by DFA and OAV, respectively. Thereafter, three aroma recombination models were performed, and results indicated the model solution derived from the combination of OAV and DFA was more closely resembled the FPO aroma. Omission tests corroborated the significant contributions of 11 compounds (1-octen-3-ol, linalool, geraniol, nonanal, (E)-2-octenal, citral, citronellal, limonene, α-pinene, β-myrcene and methylheptenone) to the characteristic aroma of FPO.
山苍子（Litsea cubeba (Lour.) Pers.）油在中国家庭烹饪中被广泛用作传统的香料调味油。为了研究不同油炸温度对山苍子油（FPO）香气的影响，通过描述性感官分析（DSA）、电子鼻、气相色谱 - 嗅觉测定法/检测频率分析（GC - O/DFA）和气味活性值（OAV）计算对四个FPO样品进行了分析。DSA和电子鼻结果均表明，4种FPO之间存在显著差异，其中FPO3在几个感官属性上表现出优势。分别通过DFA和OAV筛选出16种和20种香气活性化合物。此后，进行了三种香气重组模型，结果表明由OAV和DFA组合得出的模型溶液与FPO香气更相似。缺失试验证实了11种化合物（1 - 辛烯 - 3 - 醇、芳樟醇、香叶醇、壬醛、（E）-2 - 辛烯醛、柠檬醛、香茅醛、柠檬烯、α - 蒎烯、β - 月桂烯和甲基庚烯酮）对FPO特征香气有显著贡献。
