Xu Shuai, Guo Qing, Jin Yu-Xuan, Zhang Run-Yang, Liu Hua-Min, Qin Zhao, Yu Xiu-Zhu, Wang Xue-De
College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China; Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Chem. 2025 Oct 15;489:144965. doi: 10.1016/j.foodchem.2025.144965. Epub 2025 May 28.
Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oil and enzymatic hydrolysates from sunflower meal was heated to 120 °C. The aroma profiles were compared using SAFE-GC-MS/O-based flavoromics, while free amino acids, reducing sugars, and browning intensity were measured. Results showed that valine (3-fold) and rhamnose (10-40-fold) increased after enzymatic hydrolysis, while glucose and valine decreased most after heating. A total of 49 volatile compounds were identified, with 22 important odorants showing odor-activity values (OAVs) ≥ 1. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) identified 8 key markers for aroma differences: methyl-pyrazine, ethyl-pyrazine, trimethyl-pyrazine, 2,6-diethyl-pyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethyl-6-isopentylpyrazine, and pyrrole. Viscozyme L + Alcalase 2.4 L assisted stood out for its pleasant nutty note. This study offers new insights into improving sunflower oil flavor without high temperatures.
促进美拉德反应（MR）是增强油脂风味的有效方法。为了生产出低氧化且具有香味的葵花籽油，将冷榨葵花籽油和葵花籽粕酶解产物的混合物加热至120°C。使用基于SAFE-GC-MS/O的风味组学比较香气特征，同时测定游离氨基酸、还原糖和褐变强度。结果表明，酶解后缬氨酸增加了3倍，鼠李糖增加了10至40倍，而加热后葡萄糖和缬氨酸减少最多。共鉴定出49种挥发性化合物，其中22种重要气味物质的气味活性值（OAVs）≥1。主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）确定了8种香气差异的关键标志物：甲基吡嗪、乙基吡嗪、三甲基吡嗪、2,6-二乙基吡嗪、2,3,5-三甲基-6-乙基吡嗪、2-乙基-6-甲基吡嗪、2,3,5-三甲基-6-异戊基吡嗪和吡咯。Viscozyme L + Alcalase 2.4 L组合因其宜人的坚果味而脱颖而出。本研究为在不使用高温的情况下改善葵花籽油风味提供了新的见解。
