摘要
以7种不同伴随物含量菜籽油制备的辣椒油为研究对象,通过测定不同辣椒油的挥发性成分,结合感官特征评价,综合比较了不同菜籽油制备辣椒油的风味差异。对不同菜籽油的理化指标如化学特征值(酸价、碘值、过氧化值和总抗氧化性)、脂肪酸组成、脂质伴随物和挥发性成分进行测定,分析菜籽油理化指标与辣椒油香气活性化合物增量之间的相关性。结果显示,随菜籽油伴随物含量的增加,制备的辣椒油中挥发性成分数量先减少后增加,挥发性成分含量在4号辣椒油中发生跃增。根据与辣椒油挥发性成分增量的相关性,可将菜籽油化学特征值、脂肪酸组成、脂质伴随物含量相关指标分为两类,其对腈类、含硫类、芳烃类、酯类、酸类或酚类物质的增量有不同的影响。杂环类物质与油脂风味呈显著正相关,但与辣椒风味和呛鼻感呈显著负相关,较多醛类物质与整体风味协调性呈显著正相关。辣椒油5的感官喜好度评分最高,这与其较为丰富的挥发性成分相关,也可能与油脂风味和辣椒风味的协调性有关。
Chili oils were prepared from seven rapeseed oils with different levels of concomitants,and flavor differences of the chili oils were comprehensively compared by determining volatile compositions and sensory characteristics.Physicochemical indexes of different rapeseed oils,such as chemical characteristics(acid value,iodine value,peroxide value and total antioxidant property),fatty acid compositions,lipid concomitants and volatile compositions,were determined.Correlation between the physicochemical indexes of rapeseed oils and the increment of aroma-active compounds of chili oils was analyzed.Results showed that with increasing levels of concomitants in rapeseed oils,the number of volatile components in chili oils first decreased and then increased,and the volatile component content increased significantly in No.4 chili oil.According to the correlation with the increment of volatile components of chili oil,the indexes related to the chemical characteristic value,fatty acid composition and lipid concomitant level of rapeseed oil can be divided into two categories,which affected differently the increment of nitriles,sulfur-containing components,aromatic hydrocarbons,esters,acids or phenols.Heterocyclic substances were positively correlated with oil flavor and negatively correlated with chili flavor and choking sensation,and many aldehydes were positively correlated with overall flavor harmonization.No.5 chili oil had the highest sensory preference score,which was related to its rich volatile components and may also be related to the coordination between oil flavor and chili flavor.
作者
陶秀梅
刘昌树
刘建国
张琪
王怡淼
尹思琪
刘大松
周鹏
TAO Xiumei;LIU Changshu;LIU Jianguo;ZHANG Qi;WANG Yimiao;YIN Siqi;LIU Dasong;ZHOU Peng(Analysis and Testing Center,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Standard Foods(China)Co.Ltd.,Suzhou 215400,China;Standard Investment(China)Co.Ltd.,Shanghai 201103,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第20期199-208,I0012-I0014,共10页
Food and Fermentation Industries
基金
中央高校基本科研业务费专项资金资助(JUSRP121077)
无锡市基础研究项目(K20231027)。
关键词
菜籽油
辣椒油
挥发性成分
顶空固相微萃取
气相色谱质谱联用
rapeseed oil
chili oil
volatile components
headspace solid-phase microextraction
gas chromatography-mass spectrometry
