Zhongguo youzhi (Nov 2023)
同为高油酸的浓香油莎豆油和浓香花生油的风味比较Flavor comparison of fragrant Cyperus esculentus oil and fragrant peanut oil both high in oleic acid
Abstract
为从油料组分层面探究同为高油酸油料制取的油脂风味差异,以油莎豆和高油酸花生仁为原料制备浓香油莎豆油和浓香花生油，对原料的氨基酸组成和糖类组成进行测定，分析两种油料烘烤前后氨基酸和还原糖含量变化，考察其对两种浓香型油脂风味的影响。采用同时蒸馏萃取结合气相色谱质谱联用技术（SDE-GC-MS）对浓香油莎豆油和浓香花生油进行挥发性成分测定，结合气味活度值（OAV）、气相色谱-嗅闻-质谱（GC-O-MS）和感官评价对两种浓香型油脂的特征香味进行比较。结果表明：油莎豆中的氨基酸总含量（4.27 g/100 g）显著低于高油酸花生仁（38.34 g/100 g）， 但葡萄糖含量和果糖含量（分别为1.80、1.24 g/100 g）均显著高于高油酸花生仁（分别为0.52、0.46 g/100 g）；烘烤后，油莎豆中赖氨酸、天冬氨酸、酪氨酸、谷氨酸含量降低，高油酸花生仁中谷氨酸、天冬氨酸、酪氨酸、苯丙氨酸含量明显降低。浓香油莎豆油和浓香花生油中分别检测到14类122种挥发性成分和12类89种挥发性成分，挥发性成分总量分别为25.69 mg/kg和21.94 mg/kg。浓香油莎豆油中挥发性成分含量由高到低依次是醛类、吡嗪类、酚类、烷烃类、呋喃类、酯类、酮类等，浓香花生油中依次是吡嗪类、醛类、烷烃类、酮类、呋喃类等。浓香油莎豆油的关键风味成分有20种，其中醛类的风味贡献度最大，其次是吡嗪类，浓香花生油的关键风味成分有14种，其中吡嗪类的风味贡献度最大，其次是醛类。通过GC-O-MS结合感官评价分析，共鉴定出8种气味活性物质，浓香油莎豆油中甜香味、坚果味的风味特征较明显，浓香花生油中烤花生味、烤杏仁味等风味特征较明显。氨基酸及糖类为参与美拉德反应的重要前体物质，其含量的差异可能是两种浓香型油脂特征风味产生差异的原因。研究结果为同为高油酸油料所制取油脂的风味形成机制提供支持。In order to explore the flavor differences of oils with the same high oleic acid at the level of oilseed composition,fragrant Cyperus esculentus oil and fragrant peanut oil were prepared from Cyperus esculentus and high oleic acid peanut kernels, and the amino acid compositions and sugar compositions of the raw materials were determined, and the change of amino acid and reducing sugar contents before and after roasting of the two oilseeds were analyzed to investigate their effects on the flavor of the two fragrant oils. Simultaneous distillation extraction combined with gas chromatography-mass spectrometry (SDE-GC-MS) was used to determine the volatile components of fragrant Cyperus esculentus oil and fragrant peanut oil, and the characteristic aromas of the two fragrant oils were compared by combining aroma activity value (OAV), GC-O-MS and sensory evaluation. The results showed that the total amino acid content of Cyperus esculentus (4.27 g/100 g) was significantly lower than that of high oleic acid peanut kernels (38.34 g/100 g), but the glucose content and fructose content (1.80, 1.24 g/100 g) were significantly higher than that of peanut kernels (0.52, 0.46 g/100 g); after roasting, the contents of lysine, aspartic acid, tyrosine, and glutamic acid in Cyperus esculentus were reduced, and the contents of glutamic acid, aspartic acid, tyrosine and phenylalanine in high oleic acid peanut kernels were significantly lower.14 types of 122 volatile components and 12 types of 89 volatile components were detected in fragrant Cyperus esculentus oil and fragrant peanut oil, and their total volatile components content were 25.69 mg/kg and 21.94 mg/kg, respectively. The descending order of volatile components in fragrant Cyperus esculentus oil was aldehydes, pyrazines, phenols, alkanes, furans, esters, ketones, etc. , and that in fragrant peanut oil was pyrazines, aldehydes, alkanes, ketones, furans, etc. Fragrant Cyperus esculentus oil had 20 key flavor components and flavor contribution of aldehydes was the highest,followed by pyrazines, while fragrant peanut oil was the opposite, with 14 key flavor components. A total of 8 odor active components were identified by GC-O-MS combined with sensory evaluation analysis. The flavor characteristics of sweet aroma and nut aroma were more obvious in fragrant Cyperus esculentus oil, and the flavor characteristics of roasted peanut aroma and roasted almond aroma were more obvious in fragrant peanut oil.Amino acids and sugars are important precursors involved in the Maillard reaction and their content differences have an effect on the difference in the characteristic flavors of the two oils. The results provide support for the flavor formation mechanism of oil made from the same high oleic acid oilseeds.
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