摘要
为探究加工方式对大豆油风味物质的影响,采用电子鼻与顶空固相微萃取-气相色谱-质谱联用相结合的方法分析浸提、热榨和冷榨3种方式加工的大豆油挥发性物质的差异。结果表明:在3种大豆油样品中共检出86种挥发性物质,其中浸提油53种,热榨油54种,冷榨油45种,主要包括醛类、醇类、酮类、酸类、酯类、萜烯类、杂环类(呋喃和吡嗪)以及烃类等化合物。在3种大豆油中检出相同的挥发性物质有24种。主成分分析和层次聚类分析结果表明加工方式对大豆油风味的影响较大。采用气味活度值(OAV)判定3种大豆油样品的关键风味物质,浸提油中检出关键风味物质15种,以3-壬烯-2-酮等物质为主,使浸提油具有浆果风味。热榨油中检出关键风味物质16种,其中2,5-二甲基吡嗪等杂环类物质使热榨油具有独特的烘焙风味。冷榨油中检出12种关键风味物质,以(E,E)-2,4-庚二烯醛等醛类物质为主,使冷榨油具有天然油脂风味。偏最小二乘回归分析表明电子鼻与气相色谱-质谱联用的检测结果间存在较好相关性。
The combination of electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to analyse the differences in volatiles in soybean oil from three processing methods,which was extracted oil,hot pressed oil and cold pressed oil,respectively.The results showed that 86 volatile compounds were detected in the three soybean oil samples,53 of them in the extracted oil,54 of them in the hot pressed oil and 45 in the cold pressed oil.The main volatile components included aldehydes,alcohols,ketones,acids,esters,terpenes,heterocycles(furans and pyrazines)and hydrocarbons and so on.24 volatile components were identical in the three types of soybean oil.The principal component analysis and hierarchical cluster analysis indicated that the processing method had a big impact on the flavour of soybean oil.By odour activity value(OAV)technique,there were 15 key flavour compounds detected in the extracted oil,dominated by substances such as 3-nonen-2-one,resulting in a berry flavour in the extracted oil.Moreover,16 key flavour compounds detected in hot pressed oil,which reflected distinctive baking flavour due to heterocyclic compounds such as 2,5-dimethylpyrazine.However,12 key flavour compounds were detected in the cold pressed oil,dominated by aldehydes such as(E,E)-2,4-heptadienal,which gave natural oil flavour of the cold pressed oil.The results of the partial least squares regression analysis showed a good correlation between the electronic nose and the GC-MS results.
作者
程建军
王兆华
于殿宇
张赫
尤美月
潘明喆
Cheng Jianjun;Wang Zhaohua;Yu Dianyu;Zhang He;You Meiyue;Pan Mingzhe(College of Food Science,Northeast Agricultural University,Harbin 150030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第2期248-259,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省“百千万”工程科技重大专项(2020ZX08B01)。
