Chen Yan, Fu Yingjie, Li Peng, Xi Hui, Zhao Wuduo, Wang Dingzhong, Mao Jian, Zhang Shusheng, Sun Shihao, Xie Jianping
Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China.
The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China.
Foods. 2022 Nov 8;11(22):3555. doi: 10.3390/foods11223555.
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography−mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.
小磨香油（XMXY）是一种通过热水浮选工艺获得的中国传统芝麻油品种。这种独特的工艺赋予了该油独特的香气、健康益处和出色的产品稳定性。尽管小磨香油在所有芝麻油品种中价格始终最为昂贵，但它通常被用作许多中国传统日常食品的调味料，并且越来越受欢迎。为了揭示该油的特性，分别采用顶空固相微萃取/气相色谱-质谱联用、电子鼻、感官评价和快速氧化法对五个小磨香油样品的挥发性成分、感官评价和氧化稳定性进行了分析。还进行了比较和多维统计分析，以区分小磨香油与焙炒芝麻油（RSO）和冷榨芝麻油（CSO）样品。从小磨香油、焙炒芝麻油和冷榨芝麻油样品中共鉴定出69种挥发性成分。小磨香油中一些化合物具有较高的气味活性值（OAV>1），包括杂环化合物、酚类和含硫化合物。此外，它们也是区分小磨香油与焙炒芝麻油和冷榨芝麻油的主要挥发性成分。焙烤和坚果香气是小磨香油的主要香气特征。小磨香油比其他两种芝麻油样品具有更好的风味强度和氧化稳定性。这些结果对于中国传统芝麻油的质量控制和产品鉴定非常有价值。
