不同炒制条件下香油菜籽油关键气味物质与香气轮廓的比较分析。
Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions.
机构信息
International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
出版信息
Food Res Int. 2023 Jan;163:112195. doi: 10.1016/j.foodres.2022.112195. Epub 2022 Nov 19.
Fragrant rapeseed oil (FRO) produced by typical roasting process is popular for its characteristic aroma. Accordingly, key aroma-active compounds were characterized in FRO by the Sensomics approach and then correlated to the crucial roasting parameters revealed by aroma profile analysis and hierarchical cluster analysis. Nineteen key odorants in FRO were identified and quantified, among which dimethyl trisulfide (OAV, odor active value, 323, cabbage-like, sulfury) and 4-isothiocyanato-1-butene (OAV, 88, pungent) were the most important aroma-active compounds in FRO and showed first rising and then decline trends as the increased roasting temperature and time. The oil under high-temperature-short time and low-temperature-long time conditions imparted similar aroma profiles. On the basis of sensory evaluation, roasting at 160, 170, 180, 190, and 200 °C should not exceed 50, 40, 30, 30, and 30 min, respectively to satisfy consumer preference. All findings provide a reference on industrial FRO production in terms of not only aroma but also sustainability.
菜籽油（FRO）是通过典型的烘焙工艺生产的，因其独特的香气而广受欢迎。因此，采用 Sensomics 方法对 FRO 中的关键香气活性化合物进行了特征描述，并与香气轮廓分析和层次聚类分析揭示的关键烘焙参数相关联。共鉴定和定量了 19 种关键气味物质，其中二甲基三硫化物（OAV，323，白菜味，硫味）和 4-异硫氰酸-1-丁烯（OAV，88，刺激性）是 FRO 中最重要的香气活性化合物，其含量随烘焙温度和时间的增加呈现先升高后降低的趋势。高温短时间和低温长时间条件下的油赋予了相似的香气特征。基于感官评价，在 160、170、180、190 和 200°C 下，分别不应超过 50、40、30、30 和 30 分钟，以满足消费者的喜好。所有发现为 FRO 的工业生产提供了参考，不仅在香气方面，而且在可持续性方面。
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