Zhongguo youzhi (Jun 2024)

微波处理对菜籽油风味的影响Effect of microwave treatment on rapeseed oil flavor

  • 付群梅，蒋涵，唐华，张雯文，袁永俊 FU Qunmei, JIANG Han, TANG Hua, ZHANG Wenwen, YUAN Yongjun

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230118
Journal volume & issue
Vol. 49, no. 6
pp. 58 – 64,97

Abstract

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旨在为制备不同风味品质的菜籽油提供理论依据，通过感官风味品质评价、电子鼻分析、顶空固相微萃取气相色谱-质谱联用技术（HS-SPME-GC×GC/MS）等手段，研究了微波处理对菜籽油风味的影响。结果表明：微波能输入总量和输入强度均影响菜籽油感官风味品质；电子鼻分析结果表明，浓香菜籽油与非浓香菜籽油的挥发性风味成分具有相似性;非浓香菜籽油主要风味物质有23种，包含醛类物质7种、硫类物质5种、醇类物质3种、酸类物质2种、酯类物质2种、杂环类物质2种、烯烃类和酚类物质各1种，为非浓香菜籽油提供辛辣味、脂香味、青草味和花香味等风味；浓香菜籽油中主要风味物质有13种，包含硫类物质5种、杂环类物质3种、醛类物质2种以及酚类、醇类和酸类物质各1种，主要赋予浓香菜籽油辛辣味、烤香味、焙烤味和脂香味等风味。综上，微波预处理技术对菜籽油的风味有显著影响，随着微波能的输入，菜籽油风味由主要以硫苷降解物和氧化挥发物为主导的辛辣味、脂香味、青草味、花香味，转变为以硫苷降解物、美拉德反应产物和氧化挥发物为主导的辛辣味、烤香味、焙烤味和脂香味。Aiming to provide a theoretical basis for the preparation of rapeseed oil with different flavor qualities, the effect of microwave treatment on the flavor of rapeseed oil was investigated by means of sensory flavor quality evaluation, electronic nose analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS - SPME - GC×GC/MS). The results showed that the total amount and intensity of microwave energy input affected the sensory flavor quality of rapaseed oil. The electronic nose results showed that the flavor components of fragrant rapeseed oil and non-fragrant rapeseed oil were similar. There were 23 main flavor substances in non-fragrant rapeseed oil, including 7 aldehydes, 5 sulphur substances, 3 alcohols, 2 acids, 2 esters, 2 heterocyclics and 1 each of olefins and phenols, which provided pungent, oily, grassy and floral flavors to non-fragrant rapeseed oil. There were 13 main flavor substances in fragrant rapeseed oil, including 5 sulphur substances, 3 heterocyclics, 2 aldehydes, and 1 each of phenols, alcohols and acids, which mainly gave fragrant rapeseed oil pungent, roasted, bakery and oily flavors. In conclusion, microwave pretreatment technology has a significant effect on the flavor of rapeseed oil. With the input of microwave energy, the flavor of rapeseed oil mainly changes from pungent, oily, grassy and floral flavors dominated by thioglycoside degradation products and oxidized volatiles to pungent, roasted, bakery and oily flavors, dominated by the products of the thioglycoside degradation products Maillard reaction products and oxidized volatiles.

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