Zhang Lingyan, Chen Jia, Zhang Jiaxin, Sagymbek Altayuly, Li Qi, Gao Yuan, Du Shuangkui, Yu Xiuzhu
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan 010011, Kazakhstan.
Food Chem X. 2022 Oct 25;16:100491. doi: 10.1016/j.fochx.2022.100491. eCollection 2022 Dec 30.
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of -anisidine, conjugated dienes, and conjugated trienes increased significantly ( < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs ( = 0.70-0.94, < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
本研究旨在通过气相色谱 - 质谱联用仪和气相色谱 - 离子迁移谱仪，确定烘焙对浓香菜籽油（FROs）中脂质氧化衍生挥发性化合物的影响。通过气味活性值（OAV≥1）计算，七种挥发性物质可被视为香气活性化合物，并产生类似脂肪、坚果和青香的香气特征。烘焙60分钟后，FROs中己醛、辛醛、（E,E）-2,4 - 庚二烯醛和壬醛的OAV大于3。在脂质氧化模型体系中也检测到了相同的化合物，包括己醛、（E,E）-2,4 - 庚二烯醛、壬醛、1 - 辛醇和壬酸。值得注意的是，对茴香胺值、共轭二烯和共轭三烯的值显著增加（P<0.05）。此外，相关性分析表明，己醛、（E,E）-2,4 - 庚二烯醛和壬醛与FROs的氧化程度呈显著正相关（r = 0.70 - 0.94，P<0.05）。因此，上述三种醛类可作为烘焙过程中FROs品质的重要指标。
