基于SAFE法分析市售小磨香油的关键风味成分

中国农业科学院油料作物研究所油料脂质化学与营养湖北省重点实验室/油料油脂加工技术国家地方联合工程实验室, 湖北武汉 430062

作者简介:杨旖旎(1993-),女,湖北省武汉市人,中国农业科学院油料作物研究所助理研究员,主要研究方向为食品风味化学。E-mail:361215820@qq.com;

基金项目:湖北省重点研发计划项目 (2020BBA045)
中图分类号:TS272.5

The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation

Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process/Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Received Date:2023-08-08
Accepted Date:2023-10-08

CLC number:TS272.5

摘要:以市售小磨香油为研究对象,采用溶剂辅助风味蒸发萃取(SAFE)法萃取其挥发性风味成分,利用三重四级杆气相色谱-质谱联用进行半定量分析,结合相对气味活度值( ROAV)进行关键风味成分贡献度分析。结果表明:从市售小磨香油中共鉴定出107种挥发性风味成分,其中35种挥发性风味成分( ROAV≥0.01)具有典型的风味特征贡献,包括4种硫化物、5种酚类、10种吡嗪类、4种呋喃类、3种醛类、4种噻唑类、2种吡咯类、2种噻吩类和1种吲哚,使小磨香油呈现卷心菜味、鱼腥味、硫磺味、烟熏味、爆米花味、油香和烤芝麻味。14种 ROAV≥0.10的风味成分(乙酰基吡嗪、2-呋喃甲醇、2,3-二甲基-吡嗪、2,3,5-三甲基吡嗪、二甲基二硫醚、二甲基三硫醚、甲基糠基二硫醚、硫醇酸甲酯、4-乙烯基-2-甲氧基苯酚、2-甲氧基苯酚、己醛、2-乙基-6-甲基吡嗪、2-甲基-3-呋喃硫醇和3-乙基-2,5-二甲基-吡嗪)被确认为小磨香油的关键风味成分。综上,采用该方法确定小磨香油的关键风味成分,不仅可扩充小磨香油的风味数据库,还可为芝麻油风味品质评价及品质调控提供重要的物质基础。
- 小磨香油/
- 挥发性风味成分/
- 溶剂辅助风味蒸发萃取法/
- 三重四级杆气相色谱-质谱联用/
- 相对气味活度值
Abstract:The commercial sesame oil was selected as the research subject and its volatile flavor components was extracted through solvent-assisted flavor evaporation (SAFE). Then, the aroma substances of the sesame oil were semi-quantitatively analyzed based on triple quadrupole gas chromatography-mass spectrometry. Finally, the relative odor activity values ( ROAV) were combined to analyze the terms of volatile flavor contributions. The results showed that a total of 107 volatile flavor components were identified in sesame oil, of which 35 substances were seem as contributed flavor ( ROAV≥0.01), including 4 sulfides, 5 phenols, 10 pyrazines, 4 furans, 3 aldehydes, 4 thiazoles, 2 pyrroles, 2 thiophenes, and 1 indole. They provided "cabbage" "fishy" "sulfur" "smoky" "popcorn" "oil" and "roasted sesame". In particular, compounds 14 flavor components with ROAV≥0.10 were determined as key flavor components, such as acetyl pyrazine, 2-furanmethanol, 2,3-dimethyl-pyrazine, 2,3,5-trimethylpyrazine, dimethyl disulfide, dimethyl trisulphide, methyl furfuryl disulfide, methyl thiolacetate, 4-vinyl-2-methoxyphenol, 2-methoxyphenol, hexanal, 2-ethyl-6-methyl-pyrazine, 2-methyl-3-furanothiol and 3-ethyl-2,5-dimethyl-pyrazine. Using this method to determine the key volatile flavor components of sesame oil, not only could expand the flavor database of sesame oil, but also could provide an important material basis for evaluating and regulating the flavor quality of sesame oil.
- sesame oil/
- volatile flavor component/
- solvent-assisted flavor evaporation/
- triple quadrupole gas chromatography-mass spectrometry/
- relative odor activity value
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沈阳化工大学材料科学与工程学院沈阳 110142

基于SAFE法分析市售小磨香油的关键风味成分

作者简介:杨旖旎(1993-),女,湖北省武汉市人,中国农业科学院油料作物研究所助理研究员,主要研究方向为食品风味化学。E-mail:361215820@qq.com;

The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation

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通讯作者:陈斌, bchen63@163.com

基于SAFE法分析市售小磨香油的关键风味成分

作者简介:杨旖旎(1993-),女,湖北省武汉市人,中国农业科学院油料作物研究所助理研究员,主要研究方向为食品风味化学。E-mail:361215820@qq.com

English Abstract

The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation

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基于SAFE法分析市售小磨香油的关键风味成分

作者简介:杨旖旎(1993-),女,湖北省武汉市人,中国农业科学院油料作物研究所助理研究员,主要研究方向为食品风味化学。E-mail:361215820@qq.com;

The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation

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通讯作者:陈斌, bchen63@163.com

基于SAFE法分析市售小磨香油的关键风味成分

作者简介:杨旖旎(1993-),女,湖北省武汉市人,中国农业科学院油料作物研究所助理研究员,主要研究方向为食品风味化学。E-mail:361215820@qq.com

English Abstract

The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation

目录