School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
Food Res Int. 2021 Dec;150(Pt A):110794. doi: 10.1016/j.foodres.2021.110794. Epub 2021 Oct 26.
This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analysed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA). The numbers of aroma-active compounds with the flavour dilution (FD) factors between 1 and 2048 were 57 and 16 in the roasted and cold-pressed sesame oils, respectively. A total of 28 volatile compounds were identified as aroma-active compounds in sesame oils for the first time. Important aroma compounds (FD ≥ 8) were quantified by the external standard method, and their odour activity values (OAV) were calculated as the ratio of their concentrations to odour thresholds in oil. The numbers of key aroma-active compounds defined by OAVs ≥ 1 were 23 (OAVs = 1-385) and 8 (OAVs = 1-42), respectively, in the roasted and cold-pressed sesame oils. 2-Methoxy-4-vinylphenol (smoked, 1924 µg/kg, OAV = 385), 2-methoxyphenol (smoked, 1488 µg/kg, OAV = 114) and pyrazines (roasted and nutty, 578-22750 µg/kg, OAV = 1-67) were the most important aroma-active compounds in the roasted sesame oil, whereas hexanal (green and fruity, 3094 µg/kg, OAV = 42) was the most important aroma-active compound in the cold-pressed sesame oil, followed by (E,E)-2,4-decadienal (earthy, 4170 µg/kg, OAV = 31), dimethyl sulfone (sulphur-like, 406 µg/kg, OAV = 20) and octanal (green and fruity, 901 µg/kg, OAV = 16). This study provides valuable information for manufacturers to achieve precise flavour control of sesame oil products.
这是首次比较炒制芝麻油和冷榨芝麻油不同香气特征的关键香气活性化合物的研究。采用顶空固相微萃取（HS-SPME）和同时蒸馏萃取（SDE）提取香气化合物，并用气相色谱-嗅闻-质谱联用（GC-O-MS）和香气提取物稀释分析（AEDA）进行分析。在炒制芝麻油和冷榨芝麻油中，具有风味稀释因子（FD）在 1 到 2048 之间的香气活性化合物数量分别为 57 和 16。共有 28 种挥发性化合物首次被鉴定为芝麻油中的香气活性化合物。通过外标法对重要香气化合物（FD≥8）进行定量，并将其在油中的浓度与气味阈值的比值计算为气味活性值（OAV）。用 OAV 定义的关键香气活性化合物数量≥1 的数量分别为 23（OAVs=1-385）和 8（OAVs=1-42）在炒制芝麻油和冷榨芝麻油中。2-甲氧基-4-乙烯基苯酚（烟熏味，1924μg/kg，OAV=385）、2-甲氧基苯酚（烟熏味，1488μg/kg，OAV=114）和吡嗪类化合物（烤制和坚果味，578-22750μg/kg，OAV=1-67）是炒制芝麻油中最重要的香气活性化合物，而己醛（绿色和水果味，3094μg/kg，OAV=42）是冷榨芝麻油中最重要的香气活性化合物，其次是（E，E）-2,4-癸二烯醛（泥土味，4170μg/kg，OAV=31）、二甲基砜（硫磺味，406μg/kg，OAV=20）和辛醛（绿色和水果味，901μg/kg，OAV=16）。本研究为制造商提供了有价值的信息，以实现芝麻油产品的精确风味控制。
