Lin Li-Yun, Chen Chih-Wei, Chen Hsin-Chun, Chen Tai-Liang, Yang Kai-Min
Department of Food Science and Technology, Hung Kuang University, Taichung 433, Taiwan.
Bachelor Degree Program in Food Safety/Hygiene and Laboratory Science, Chang Jung Christian University, Tainan City 711, Taiwan.
Food Chem X. 2024 Feb 16;21:101227. doi: 10.1016/j.fochx.2024.101227. eCollection 2024 Mar 30.
Ginger-infused sesame oil enriches the nutrition and provides enhanced flavor for the foods. An original processing procedure and module for evaluation were established in this study, using different raw materials (Guangdong and Chu ginger) and treatments (ginger powder, extract, and both). The quality, functionality, and flavor of the infused oils were evaluated. Ginger-infused sesame oil contained 0.58-3.22 µg/g of 6-gingerol, 0.21-0.88 µg/g of 6-shogaol. The number range of volatile compounds from 48 to 55 identified by gas chromatography-mass spectrometry varies depending on different process procedures. Agglomerative hierarchical clustering analysis revealed the flavor profiles were clustered by different varieties, while gingerol and phytosterol was by different treatments. In conclusion, sesame oil was an appropriate carrier for gingerol and phytosterol, which are characterized by higher antioxidant capacities ( < 0.05). These results show the benefits of developing infused oil products with enhanced functional and sensory properties.
姜香芝麻油丰富了食物的营养并提升了风味。本研究建立了一个原始的加工流程和评估模块，使用不同的原料（广东姜和楚姜）以及处理方式（姜粉、提取物以及两者皆用）。对注入姜后的芝麻油的品质、功能和风味进行了评估。姜香芝麻油含有0.58 - 3.22微克/克的6 - 姜酚、0.21 - 0.88微克/克的6 - 姜烯酚。通过气相色谱 - 质谱法鉴定出的挥发性化合物数量范围在48至55种之间，这取决于不同的加工流程。凝聚层次聚类分析表明，风味特征按不同品种聚类，而姜酚和植物甾醇则按不同处理方式聚类。总之，芝麻油是姜酚和植物甾醇的合适载体，它们具有较高的抗氧化能力（P < 0.05）。这些结果显示了开发具有增强功能和感官特性的注入油产品的益处。
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