豆豉鲮鱼挥发性风味成分分析

为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术(GC-MS)进行分析。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻(GC-O)检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。     

SPME-GC-MS和SDE-GC-MS分析无锡酱排骨的挥发性风味成分

采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法与气相色谱-质谱联用(GC-MS)技术提取分析无锡酱排骨的挥发性风味成分。共鉴定出76种挥发性风味化合物,其中烃类6种、醛类19种、酮类7种、醇类9种、酚类4种、醚类2种、酸类4种、酯类7种、杂环类化合物18种。两种提取方法共同检测到的化合物有23种,包括D-柠檬烯、己醛、壬醛、糠醛、苯甲醛、苯乙醛、十六醛、2-庚酮、羟基丙酮、2-壬酮、芳樟醇、糠醇、邻甲氧基苯酚、苯乙醇、丁香酚、对烯丙基茴香醚、茴香脑、2-戊基呋喃、甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙酰基吡咯。     

焙烤对核桃乳关键性香气成分的影响分析

以新疆核桃为原料，考察焙烤时间对核桃乳关键性香气成分的影响。通过感官分析法对核桃乳进行评价，采用溶剂辅助风味蒸发法（SAFE）提取核桃乳中的挥发性成分，并利用GC-MS和气相色谱-嗅闻-质谱联机（GC-O-MS）对核桃乳中的香气成分进行鉴定。结果表明，共从4个不同焙烤时间核桃乳中鉴定出109种挥发性化合物，主要为含氮类、醛类、醇类、杂环类和酮类等。其中，焙烤23 min核桃乳样品中，每类化合物的含量均相对较高。GC-O-MS结果显示，共从4个样品中检出69种香气化合物，同时检出化合物18种。其中，反,反-2,4-癸二烯醛、5-甲基呋喃醛、反-2-壬烯醛、2-乙基-3,6-二甲基吡嗪、2-乙基吡嗪、1-辛烯-3-醇、糠醇和4-乙烯基愈创木酚是焙烤核桃乳中的关键香气物质。综合分析结果发现，焙烤23 min核桃乳样品中，香气化合物的数量最多、香气强度较高，整体呈现典型的坚果、焙烤风味，具有较好的风味特征。     

SPME和SDE对比分析豆豉鲮鱼挥发性风味成分

为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取法和同时蒸馏萃取法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术进行分析,。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。     

云南新鲜松露和干制松露挥发性风味成分的对比分析

采用顶空固相微萃取(HS-SPME)法萃取云南新鲜采摘黑松露和真空冷冻干燥黑松露中的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)和气相色谱-火焰光度检测器(GC-FPD)对挥发性成分和含硫物质进行鉴定。结果表明,新鲜黑松露和干制松露中分别鉴定出30种和83种挥发性风味物质,8种和19种含硫化合物。1-辛烯-3-醇、对甲酚甲醚、3-甲基丁醛、二烯丙基二硫醚和二甲基硫醚在新鲜松露中的含量较高;对甲酚甲醚、己酸、右旋柠檬烯、二甲基砜、烯丙基甲基三硫醚在干制松露中含量较高。气相色谱-嗅闻(GC-O)结合香气活力值(OAV)发现,新鲜松露中二烯丙基二硫醚、二甲基硫醚、1-辛烯-3-酮、3-甲基丁醛对香气贡献较大;干制松露中双(2-甲基-3-呋喃基)二硫醚、丙位壬内酯、己酸、1-辛烯-3-酮对伞花烃贡献较大。     

新鲜大蒜与炸蒜油挥发性风味物质的对比分析

采用溶剂辅助风味蒸发(SAFE)方法结合气相色谱-质谱联用仪(GC-MS)对新鲜大蒜和炸蒜油的挥发性风味成分进行分析,分别定性、定量出39种和62种挥发物质。新鲜大蒜与炸蒜油的挥发性风味物质的差异主要体现在杂环类、醚类和醛类化合物。利用气相色谱-嗅闻-质谱联用仪(GC-O-MS)和气味活性值(OAV)发现:由于炸蒜油中的3-乙烯基-4H-1,2-二噻烯(新鲜大蒜98.366 ng/g,炸蒜油8.665 ng/g),2-乙烯基-4H-1,3-二噻烯(新鲜大蒜293.530 ng/g,炸蒜油18.522 ng/g),1,2-二硫杂-3-环戊烯(新鲜大蒜6.177 ng/g,炸蒜油0.050 ng/g)和二烯丙基二硫醚(新鲜大蒜18.024 ng/g,炸蒜油5.633 ng/g)含量相较于新鲜大蒜中的含量下降,导致蒜辛辣味、生蒜味减弱,而反,反-2,4-癸二烯醛(0.112 ng/g)的存在为炸蒜油提供了油炸味。     

模式体系Maillard反应肉类（牛肉）香精的挥发性成份分析

本研究采用固相微萃取(SPME)与同时蒸馏萃取(SDE),对模式体系Maillard反应肉类 (牛肉 )香精的挥发性成份进行分离,然后应用GC MS对反应产物进行分析,共分离鉴定出 98种挥发性化合物,尤其是分离鉴定出吡嗪、2,6- 二甲基吡嗪、2- 呋喃甲硫醇、2- 甲基 3 -呋喃硫醇、甲基(2 -甲基 3- 呋喃基)二硫醚、双(2- 糠基)二硫醚、双 (2 -甲基 3 -呋喃基 )二硫醚、4 -甲基噻唑、2- 甲基 2 -环戊烯 -1 酮与 -3-甲基- 2 -噻吩基甲醛等关键性肉香(牛肉)化合物等肉香或特征性牛肉风味化合物。     

HS-SPME结合GC-MS分析煎鸡蛋的挥发性风味成分

采用顶空固相微萃取与GC-MS联用方法对煎鸡蛋中挥发性成分进行提取与分析,考察萃取头、萃取温度和吸附时间对分析结果的影响,得到优化的顶空固相微萃取条件为:黑色萃取头(75μm Carboxen/PDMS),吸附温度75℃,吸附时间70 min。在优化的条件下分析,共鉴定出50种挥发性风味成分,其中,醛类16种(40.588%)、含氮化合物14种(23.639%)、醇类8种(7.156%)、烃类3种(4.800%)、酚类及杂环化合物3种(1.755%)、酮类3种(0.868%)及含硫化合物3种(0.563%)。鉴定出含量较高(相对质量分数大于2.5%)的物质有:2,5-二甲基吡嗪、3-甲基丁醛、2-甲基吡嗪、壬醛、苯甲醛、反,反-2,4-癸二烯醛、辛醛、2-甲基丁醛、反-2-癸烯醛、3,7-二甲基-1,6-辛二烯、1-辛烯-3-醇。     

鲜云南松露的挥发性香成分分析

采用顶空固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取鲜云南松露中的挥发性风味成分,利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,经过GC-MS分析,共鉴定出77种挥发性成分,包括烃类5种、醛类14种、酮类12种、酸类4种、酯类2种、醇酚类10种、醚类2种、含硫含氮及其他杂环化合物28种。其中醛类、醇酚类和含硫含氮及其他杂环化合物对松露的特殊风味有着重要的影响。     

供应信息

正(1)南宁万家辉香料供应:茶树油、白千层油、茶树纯露、茶树粉等天然香料联系人:黄经理电话:0771-5703633、4819259、13978656283传真:0771-4819259E-mail:wjhzz@alibaba.com.cn(2)滕州市天祥香精香料有限公司供应:2-乙基-3,5(或6)-二甲基吡嗪、2-乙酰基吡嗪、2,3,5-三甲基吡嗪、2,5-二甲基吡嗪、2,3-二甲基吡嗪、3-乙基-2-甲基吡嗪、2-糠硫基-3(5/6)-甲基吡嗪、2-甲硫基-3-甲基     

Protein and oil compositions of sesame seed

The range of protein in the oil-free meal and oil in 20 exotic varieties of sesame ranged from 45.0 to 53.7% and 42.2 to 52.1%, respectively; while in 26 local varieties, the ranges were 45.0 to 60.0% and 41.3 to 49.6%. The fatty acid composition showed only small variability. The local types have higher linoleic acid and lower oleic acid amounts than those of the introduced varieties. The amino acid levels of oil-free sesame meal prepared from both introduced and local varieties were examined. Nearly twofold variations in the limiting amino acids (lysine, isoleucine, methionine, threonine, and valine) were found. Utilization of these variations in amino acid composition should assist the development of sesame protein of improved quality.     

Isothermal crystallization of tripalmitin in sesame oil

Crystallization of tripalmitin (TP) in sesame oil was investigated under isothermal conditions at a cooling rate similar to the one achieved in industrial crystallizers (1 K/min). The results obtained indicated that, at TP concentrations <0.98%, triacylglycerides of sesame oil developed mixed crystals with TP. However, at concentrations within the interval of 0.98 to 3.44%, tripalmitin crystallized independently from sesame oil. Within this concentration interval, discontinuities were observed in the behavior of the induction time of TP crystallization (T _i) in sesame oil as evidenced by differential scanning calorimetry, polarized microscopy studies, and determination of the Avrami index (n). In general, the discontinuities in T _i were associated with different polymorph states developed by TP in sesame oil as a function of its concentration and crystallization temperature. Thus, TP crystals obtained at temperatures above 296 K with 1.80 and 2.62% TP solutions had n values close to 3 and developed lamellar-shaped crystals that are characteristic of β tripalmitin. In contrast, the crystals obtained at temperatures of 296 K and below with 1.80% and 2.62% TP solutions provided n values close to 3. Axialite-shaped β′ TP crystals were obtained under these conditions. For the 0.98% TP solution, simultaneous production of α and β′ crystals occurred below 291 K. However, at temperatures above 291 K, a crystallization process with n=3 was obtained, and it developed a different polymorph state, i.e., β, with lamellar-shaped TP crystals.     

Sesame oil.I. Properties of a solvent-extracted sesame oil

Summary Data and information have been presented with respect to the extraction, processing characteristics, and the chemical and physical characteristics of oil obtained from white sesame seed. Extraction of sesame seed with hexane yielded a crude oil low in free fatty acids and in color. The oil was refined with caustic soda under a variety of conditions with low losses and bleached with comparatively small quantities of several bleaching earths each of which produced a light-colored oil. Data have been presented on progressive changes which occurred in the composition, stability, plasticity, and refractive index of the fat during selective hydrogenation of the refined and bleached oils. Sesame oil hydrogenated to shortening consistency exhibited extremely high stability when tested by the accelerated active oxygen method. This stability confirms previous suggestions that sesame oil contains one or more antioxidants of greater activity than those present in most of the other vegetable oils of commerce. Presented at the International Sesame Conference, Clemson Agricultural College, Clemson, South Carolina, August 15–16, 1949. Trainee at the Southern Regional Research Laboratory, August 26, 1947 to April 1, 1948. One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.     

Participation of sesamol in stability of sesame oil

Sesame oil is known to be the most resistant to oxidative rancidity. Constituents of sesame oil such as sesamolin, sesamol and sesamol dimer (a possible intermediate of oxidative degradation of sesamol) were determined by high performance liquid chromatography using a reverse-phase column. Sesamol was specifically determined in an alternative way by use of hydrogen peroxide/horseradish peroxidase. Sesamolin was relatively stable but sesamol and sesamol dimer were unstable when irradiated in benzene, and the final degradation products were identical. Whereas sesamolin was inactive, sesamol and sesamol dimer showed significant antioxidant activity in several kinds of fat and oils. Stability of Japan Pharmacopoeia sesame oil free from sesamol was relatively low; antioxidant activity of sesamol incorporated in the oil was unexpectedly low and was rapidly lost in the oil activated by oxygen. Edible sesame oil with intrinsic sesamol was highly stable. Activation of the edible oil gradually increased the sesamol content with concomitant decrease of sesamolin. High stability of edible sesame oil could not be ascribed to sesamol, but it could be explained by another powerful antioxidant(s) which might stabilize both the oil and unstable sesamol.     

Dry refining of sesame oil with alkali-enriched sodium metasilicate

The paper describes an easy method of refining sesame oil with alkali-enriched dry sodium metasilicate (SMS). This method offered significant reduction in free fatty acids (FFA) of the oil. Extent of FFA reduction depended on the degree of the alkalinity of SMS-NaOH mixture. Color of the oil was not markedly improved by the process.     

The effects of extraction methods on sesame oil stability

The oxidative stability of sesame oil, as measured by the Rancimat test, was shown to be dependent on extraction methods and seed pre-treatment. Oils extracted from whole seeds were more stable than those extracted from dehulled seeds by the same method. Extraction of the same seeds with polar solvents and effective seed crushing yielded more-stable oils (16.7–21.3 Rancimat hours) compared with extraction with nonpolar solvents and coarsely crushed or pressed seeds (4.5–6.4 Rancimat hours). Heptane-isopropanol (3:1, vol/vol) provided slightly more stable oils thann-hexane by the same method. Results are discussed in relation to some of the major anti- and prooxidants present in the oils.     

Palm oil analysis in adulterated sesame oil using chromatography and FTIR spectroscopy

This study highlights the application of two analytical techniques, namely GC‐FID and FTIR spectroscopy, for analysis of refined‐bleached‐deodorized palm oil (RBD‐PO) in adulterated sesame oil (SeO). Using GC‐FID, the profiles of fatty acids were used for the evaluation of SeO adulteration. The increased concentrations of palmitic and oleic acids together with the decreased levels of stearic, linoleic, and linolenic acids with the increasing contents of RBD‐PO in SeO can be used for monitoring the presence of RBD‐PO in SeO. Meanwhile, FTIR spectroscopy combined with multivariate calibration of partial least square (PLS) has been successfully developed for the detection and quantification of RBD‐PO in SeO using the combined frequencies of 3040–2995, 1660–1654, and 1150–1050 cm^?1. The values of coefficient of determination (R²) for the relationship between actual versus FTIR‐calculated values of RBD‐PO in SeO and root mean square error of calibration (RMSEC) obtained are 0.997 and 1.32% v/v, respectively. In addition, using three factors, the root mean square error of prediction (RMSEP) value obtained using the developed PLS calibration model is relatively low, i.e., 1.83% v/v. Practical Application: The adulteration practice is commonly encountered in fats and oils industry. It involves the replacement of high value edible oils such as sesame oil with the lower ones like palm oil. Gas chromatography and FTIR spectroscopy can be used as reliable and accurate analytical techniques for detection and quantification of palm oil in sesame oil.     

Long-term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions

The commercial feasibility of blending tuna oil into edible oil was studied from the perspective of stability under daily use conditions. A 210-day long-term simulation experiment was carried out on tuna oil blended with soybean or sesame oil at room temperature and cold storage (4°C). The bottle caps of all samples were opened manually and left open for 5 min every day to simulate the daily use of edible oil by consumers. The results indicate that cold storage can stabilize the blended oils containing tuna oil, and the peroxide and anisidine values of blended oil can be controlled at the recommended levels for at least 90 days by adding sesame oil. The polyunsaturated fatty acid content of all samples decreased by no more than 10% during the study term. The results of the sensory test indicated that in the daily use situation, the mixture of 20% tuna oil with 80% sesame oil could be stored at 4°C for up to 60 days without unacceptable quality and flavor changes. This study presents suggestions on how to design the packaging volume of the blended oil containing tuna oil, how to store the blended oil, and the term of best used before (once open) in practical commercial applications.