油菜籽品种对浓香菜籽油风味及综合品质的影响

分别以双低油菜籽及传统油菜籽为原料，在相同条件下制取浓香菜籽油，采用溶剂辅助蒸发装置结合气相色谱-质谱联用仪对两种菜籽油中挥发性成分的种类和含量进行测定，并利用偏最小二乘判别分析（partial least squares discriminant analysis，PLS-DA）、气味活度值（odor activity value，OAV）对挥发性成分进行数据分析，确定导致两种菜籽油感官风味差异的关键挥发性风味成分，同时结合感官评价、脂肪酸组成、氨基酸组成、营养成分等指标分析比较两种菜籽油综合品质的差异。结果显示，双低菜籽油及传统菜籽油中分别检出12 类82 种和11 类90 种挥发性成分，总量分别为22 377.88、157 512.98 μg/kg，其中硫苷降解产物总量分别为3 311.07、146 492.82 μg/kg，酚类物质总量分别为12 125.47、4 613.03 μg/kg。利用PLS-DA结合OAV最终确定了13 种最重要的特征风味物质，分别为6-甲基硫基己腈、5-甲硫基戊腈、苯代丙腈、3-丁烯基异硫氰酸酯、苯乙腈、反-2-癸烯醛、正己醇、芳樟醇、乙基苯、苯乙醇、椰子醛、4-乙烯基-2,6-二甲氧基苯酚、3-甲基巴豆腈，其中6-甲基硫基己腈、苯乙腈、芳樟醇、5-甲硫基戊腈、苯代丙腈、3-丁烯基异硫氰酸酯6 种成分均对菜籽油独特的辛辣味具有贡献，且苯乙腈、芳樟醇仅在传统菜籽油中检出；正己醇、苯乙醇、椰子醛则在双低菜籽油中含量更高，对菜籽油的甜味具有重要影响；感官评价表明双低菜籽油的甜味优于传统菜籽油，而传统菜籽油辛辣味更强。双低菜籽油中未检出芥酸，而传统菜籽油中芥酸含量高达30.25%；双低菜籽油中VE和甾醇总含量均高于传统菜籽油。研究结果为不同香型浓香菜籽油的生产提供了原料选择和气味标识的支持。

Effects of Rapeseed Varieties on the Flavor and Comprehensive Quality of Fragrant Rapeseed Oil

The volatile components of the seed oils from canola (Brassica napus) and Indian mustard (Brassica juncea) extracted under the same conditions were determined by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS). Based on odor activity value (OAV), partial least squares discriminant analysis (PLS-DA) was used to identify the key volatile flavor components to discriminate the two oils according to their sensory flavor. The results showed that 82 volatile components of 12 kinds and 90 volatile components of 11 kinds were detected in canola and rapeseed oil in a total quantity of 22 377.88 and 157 512.98 μg/kg, respectively. Meanwhile, the total amounts of thioside degradation products were 3 311.07 and 146 492.82 μg/kg, and the total amounts of phenolic substances were 12 125.47 and 4 613.03 μg/kg, respectively. The 13 most important characteristic flavor substances were identified using PLS-DA in combination with OAV, namely 6-methylthiohexanenitrile, 5-(methylthio)-valeronitrile, benzenepropionitrile, 3-butenyl isothiocyanate, benzeneacetonitrile, trans-2-decenal, n-hexanol, linalool, ethylbenzene, phenylethanol, gamma-nonanolactone, 4-vinyl-2,6-dimethoxy-phenol, and 3-methylcrotononitrile. 6-Methylthiohexanenitrile, phenylacetonitrile, linalool, 5-(methylthio)-valeronitrile, benzyl propionitrile, and 3-butenyl isothiocyanate all contributed to the unique pungent flavor of rapeseed oil, and phenyl acetonitrile and linalool were detected only in traditional rapeseed oil; n-hexanol, phenylethanol, and gamma-nonanolactone were more abundant in canola oil and had an important effect on the sweetness of rapeseed oil. The results of sensory evaluation showed that the sweetness of canola oil was better than traditional rapeseed oil, while the pungency of traditional rapeseed oil was stronger. Erucic acid was not detected in canola oil, while the content of erucic acid in traditional rapeseed oil was 30.25%. The total content of vitamin E and sterols in canola oil was higher than that in traditional rapeseed oil. The results of this study offer support for the selection of raw materials and odor markers for the production of different aroma types of rapeseed oil.