College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China; Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
Food Chem. 2024 Jan 30;432:137095. doi: 10.1016/j.foodchem.2023.137095. Epub 2023 Aug 16.
Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.
目前，品种对亚麻籽油的风味和稳定性的影响尚不清楚。因此，本研究旨在探讨不同品种对亚麻籽油稳定性、感官和香气的影响。采用顶空固相微萃取-气相色谱-嗅觉测量-质谱联用技术（SBSE-GC-O-MS）鉴定了亚麻籽油中的 51 种挥发性化合物。其中，1-辛烯-3-醇、2-甲氧基-4-乙烯基苯酚和 2,3,5-三甲基吡嗪的相对气味活度值（ROAV）较高，使亚麻籽油具有果香、烤香、甜味和黄瓜味。XHZM 中未检测到异戊醛（绿色调）。然而，其他化合物，如 1-壬醇（花香）、γ-壬内酯和γ-辛酸内酯（椰奶）的浓度较高，导致感官评价较好。此外，其稳定性相对较好。正交偏最小二乘回归（OPLS）模型和 VIP 值表明，有 8 种化合物是造成不同品种感官差异的原因。本研究为亚麻籽油的选择和风味组成基础的理解提供了参考。
