摘要
本实验旨在研究风味葵花籽油的产品品质和消费者风味喜好。通过研究风味葵花籽油营养素含量和危害物水平综合评价风味葵花籽油的品质,分析典型风味葵花籽油的风味属性和喜好度发现风味属性和喜好度的关联。结果表明:风味葵花籽油的主要营养素为维生素E和植物甾醇,平均含量分别达到63.90 mg(α-TE)/100 g和4058.52 mg/kg,苯并[a]芘和塑化剂检出量较低。各风味葵花籽油产品的风味属性差异较大,消费者对于葵花籽油的喜好度与“生瓜子味”呈显著负相关,与“甜味”呈显著正相关,与“熟瓜子味”和“焦糊味”正相关,与“油炸方便面味”负相关。
In the present paper,the product quality of flavor sunflower oil and consumer flavor preference were studied.The quality of the flavor sunflower oil was comprehensively evaluated by studying the nutrient contents and hazard level of the flavor sunflower oil,and the flavor attributes of the typical flavor sunflower oil and the preference were analyzed to find the correlation between flavor attributes and preference degree.The results indicated that the main nutrients of the flavor sunflower oil were vitamin E and phytosterol,with the average values of 63.90 mg(α-TE)/100 g and 4058.52 mg/kg,respectively,and the detection levels of benzo[a]pyrene and plasticizer were low.The flavor attributes of sunflower oil products with different flavors were quite different.Consumer preference for sunflower oil was significantly negatively correlated with“raw melon seed flavor”,significantly positively correlated with“sweetness”,and significantly positively correlated with“cooked melon seed flavor”and“burnt sunflower seed flavor”,and positively correlated with the“fried instant noodles taste”.
作者
赵慧敏
扈柏文
初柏君
翟孟婷
武州
惠菊
王翔宇
于淼
李晓龙
Zhao Huimin;Hu Bowen;Chu Baijun;Zhai Mengting;Wu Zhou;Hui Ju;Wang Xiangyu;Yu Miao;Li Xiaolong(COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102209;The Jiangsu Province Center of Cooperative innovation for Modern Grain Circulation and Security,Nanjing 210023)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第8期183-187,共5页
Journal of the Chinese Cereals and Oils Association
关键词
葵花籽油
营养素
危害物
风味
sunflower seed oil
nutrient
hazard
flavor
