基于GC-IMS技术分析湿提和热榨 油茶籽油风味的差异Flavor difference between wet extracted and hot-pressed oil-tea camellia seed oils based on GC-IMS

Abstract

为探究不同工艺对油茶籽油风味的影响，采用气相色谱-离子迁移谱（GC-IMS）技术对湿提和热榨油茶籽油风味物质进行分析。结果表明：湿提和热榨油茶籽油中均鉴定出32种风味物质；醛类是湿提和热榨油茶籽油主要的风味成分，其在湿提和热榨油茶籽油含量分别为62.62%和70.52%；湿提和热榨油茶籽油风味成分差异主要在于醛类和醇类物质含量，湿提油茶籽油的醇类和酯类物质含量高于热榨油茶籽油，糠醛含量（1.96%）远低于热榨茶籽油（11.18%）；通过主成分分析和样品间相似度分析比较，两种工艺油茶籽油整体风味差异明显。湿提油茶籽油可能具有比热榨油茶籽油更柔和的风味和更安全的食用价值。 In order to explore the influence of different processes on the flavor of the oil-tea camellia seed oil, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the difference of flavor substances between wet extracted and hot-pressed oil-tea camellia seed oil. The results showed that 32 flavor substances were detected in both oil-tea camellia seed oils. Aldehydes were the main flavor components, accounting for 62.62% and 70.52% in wet extracted and hot-pressed oil-tea camellia seed oil, respectively. The difference of flavor components between the two kinds of oil-tea camellia seed oil mainly lied in the content of aldehydes and alcohols. The content of alcohols and esters in wet extracted oil-tea camellia seed oil was higher than that in hot-pressed oil-tea camellia seed oil. The furfural content in wet extracted oil-tea camellia seed oil (1.96%) was much lower than that in hot-pressed oil-tea camellia seed oil (11.18%). Through PCA and similarity analysis between samples, the overall flavor of the two oil-tea camellia seed oils was significantly different. In conclusion, wet-extracted oil-tea camellia seed oil has softer flavor and safer edible value than hot-pressed oil-tea camellia seed oil.

Keywords

• 湿提；热榨；油茶籽油；气相色谱-离子迁移谱；风味差异
• wet extraction; hot-pressing; oil-tea camellia seed oil; gas chromatography-ion mobility spectrometry; flavor difference