Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Chem. 2022 Mar 30;373(Pt B):131607. doi: 10.1016/j.foodchem.2021.131607. Epub 2021 Nov 14.
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 μg/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1-hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil.
挥发性硫醇是菜籽油中重要的香气成分。本研究通过顶空固相微萃取和气相色谱-硫化学发光检测建立了一种鉴定和定量分析挥发性硫醇的方法。在微波处理的菜籽油中鉴定出了 4 种硫醇（苯甲硫醇、3-巯基-1-己醇、2-甲基-3-呋喃硫醇和 2-糠基甲硫醇），它们具有芝麻、烤肉和大蒜的气味。从 13 个油菜品种中获得的菜籽油中这 4 种硫醇的总浓度范围为 11.47 至 153.72μg/kg。通过阈值测定发现，3-巯基-1-己醇具有最高的气味活度值（7565），其次是苯甲硫醇（3589）、2-糠基甲硫醇（626）和 2-甲基-3-呋喃硫醇（28）。此外，通过 Feller 加和模型和 S 曲线法评估了挥发性硫醇与菜籽油特征香气（3-丁烯基异硫氰酸酯）之间的感官相互作用，结果表明 2-甲基-3-呋喃硫醇、2-糠基甲硫醇、苯甲硫醇和 3-巯基-1-己醇与 3-丁烯基异硫氰酸酯呈正相互作用。本研究深入了解了含硫化合物对菜籽油香气的影响。
