Wang Ruifang, Qiao Lina, Wang Jing, Wang Junyi, Zhang Ning, Chen Haitao, Sun Jie, Wang Shuqi, Zhang Yu
Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology & Business University, Beijing 100048, China.
College of Food Science, Southwest University, Chongqing 400700, China.
Foods. 2023 Mar 29;12(7):1442. doi: 10.3390/foods12071442.
The flavor of fried green onion oil ( L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.
葱油（L.）的风味在中国菜肴中广泛应用且备受欢迎。这项工作旨在探究不同种类植物油对葱油风味生成的影响。通过感官分析、气相色谱 - 质谱联用（GC - MS）和电子鼻对七种不同的葱油（即大豆油、棕榈油、橄榄油、玉米油、向日葵油、山茶油和菜籽油）的挥发性风味成分进行了鉴定和分析。结果表明，感官分析和电子鼻能够灵敏地检测出不同种类葱油的气味差异。共鉴定出103种挥发性风味成分，关键香气包括醛类和含硫化合物，它们与青草味、油味、刺鼻味和葱香味属性高度相关。同时，脂肪酸组成表明油炸前后脂肪酸种类无显著变化，但相对含量有所不同。因此，不饱和脂肪酸（UFA，C18:1、C18:2、C18:3和C20:1）对煎炸油的风味有显著影响，其特别容易发生氧化和热降解反应。这些结果为葱油风味在食品工业中的进一步应用提供了理论依据。
