预处理对低温压榨花生油风味物质的影响

采用顶空固相微萃取(HS-SPME)和气相色谱–质谱联用(GC-MS)技术检测不同预处理低温压榨花生油中挥发性风味物质,探讨不同预处理低温压榨花生油中醛类、酮类、吡嗪类等挥发性风味物质的种类和相对含量。结果表明:被检测的花生油样品中共鉴定出97种挥发性风味物质,不同预处理方式制得的低温压榨花生油其挥发性风味物质差异很大。脉冲电场预处理低温压榨花生油主要呈味物质为3-羟基-2-丁酮;微波预处理低温压榨花生油挥发性风味物质以吡嗪类和吡咯类物质居多;超声波预处理低温压榨花生油挥发性风味物质主要是酸类。预处理方式对低温压榨花生油挥发性风味物质的影响有显著差异,不同预处理方式可以获得不同风味的低温压榨花生油。     

同为高油酸的浓香油莎豆油和浓香花生油的风味比较

为从油料组分层面探究同为高油酸油料制取的油脂风味差异,以油莎豆和高油酸花生仁为原料制备浓香油莎豆油和浓香花生油,对原料的氨基酸组成和糖类组成进行测定,分析两种油料烘烤前后氨基酸和还原糖含量变化,考察其对两种浓香型油脂风味的影响。采用同时蒸馏萃取结合气相色谱质谱联用技术(SDE-GC-MS)对浓香油莎豆油和浓香花生油进行挥发性成分测定,结合气味活度值(OAV)、气相色谱-嗅闻-质谱(GC-O-MS)和感官评价对两种浓香型油脂的特征香味进行比较。结果表明：油莎豆中的氨基酸总含量(4.27 g/100 g)显著低于高油酸花生仁(38.34 g/100 g),但葡萄糖含量和果糖含量(分别为1.80、1.24 g/100 g)均显著高于高油酸花生仁(分别为0.52、0.46 g/100 g);烘烤后,油莎豆中赖氨酸、天冬氨酸、酪氨酸、谷氨酸含量降低,高油酸花生仁中谷氨酸、天冬氨酸、酪氨酸、苯丙氨酸含量明显降低。浓香油莎豆油和浓香花生油中分别检测到14类122种挥发性成分和12类89种挥发性成分,挥发性成分总量分别为25.69 mg/kg和21.94 mg/kg。浓香油莎豆油中挥发性成分含量由高到...     

葵花籽油挥发性风味物质研究进展

葵花籽油风味独特,深受大众喜爱。概述了冷、热榨葵花籽油中的主要挥发性风味物质及原料品种、炒籽、精炼、储藏、煎炸等因素对葵花籽油挥发性风味物质的影响。葵花籽油中主要挥发性风味物质包括萜烯类、吡嗪类和醛酮类,赋予葵花籽油独特的清香、坚果香、焙烤香等气味特征。炒籽中通过美拉德反应和脂质氧化反应形成多种风味产物,而脱色和脱酸处理可使大部分挥发性风味物质损失殆尽。储藏和煎炸过程中脂肪酸氧化产生的以醛类和酸类为主的物质导致了油脂异味的产生。高油酸葵花籽油比普通葵花籽油表现出了更好的风味稳定性。今后可利用分子感官科学的手段揭示葵花籽油的香气形成机理和调控机制,为风味品质控制提供理论依据,促进葵花籽油产业的健康发展。     

微波烘烤与传统蒸炒工艺对黑花生油品质和风味的影响

研究分析了传统蒸炒和微波加热对黑花生油品质和风味的影响,分别测定了不同处理方式对原料花生仁和成品花生油中的黄曲霉毒素B₁、苯并[a]芘及锌元素等安全和质量指标的影响;详细分析了二滤黑花生油中挥发性风味物质的组成。微波烘烤与传统蒸炒相比并未显著降低黄曲霉毒素B₁和苯并[a]芘的含量,而对于花生仁中的锌元素具有更高的保留效果。微波烘烤的黑花生油挥发性风味物质组成吡嗪类占比68.00%～79.31%,醛类类占比8.52%～19.16%;微波烘烤与传统蒸炒2种加热方式对黑花生油挥发性风味物质的类别产生影响不大。微波不均匀性会导致少量花生产生焦糊现象,因此在替代传统蒸炒工艺用于热榨花生油的生产过程中需要严格控制微波工艺条件。     

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis)

Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at 135, 163, and 177 °C for 5 min and 177 °C for 10 min. Volatile compounds were quantified in the headspace of ground almonds, both raw and roasted, by selected ion flow tube mass spectrometry. Strong correlations were found between L value, chroma, and 5-(hydroxy methyl)-2- furfural; and were independent of roasting method. Raw almonds had lower concentrations of most volatiles than roasted almonds. Conditions that produced color equivalent to commercial samples were 2 min in the microwave, 5 min at 177 °C in the oven, and 5 min at 135 °C in oil. Microwave heating produced higher levels of most volatiles than oven and oil roasting at commercial color. Sensory evaluation indicated that microwave-roasted almonds had the strongest aroma and were the most preferred. Oil-roasted almonds showed significantly lower levels of volatiles than other methods, likely due to loss of these volatiles into the oil. Alcohols such as benzyl alcohols and strecker aldehydes including benzaldehyde and methional were at higher concentrations than other volatiles in roasted almonds. The oxidation of lipids to form alkanals such as nonanal and degradation of sugars to form furan type compounds was also observed. The Maillard reaction contributed to the formation of more of the total volatiles in almonds than the lipid oxidation reaction. PRACTICAL APPLICATION: The level of 5-(hydroxy methyl)-2- furfural (HMF), color, volatile profile, and sensory perception can be used to develop the best roasting method, time, and temperature for almonds. The rate of color development and the production of volatiles differ under different roasting conditions. Based on the color, volatile, and sensory assessments of the 3 almonds, the use of microwave technology as a process for roasting almonds reduces processing time and leads to an almond product with better flavor than oven or oil roasting.     

Comparison of key aroma-active composition and aroma perception of cold-pressed and roasted peanut oils

The difference in the aroma composition of cold-pressed and roasted peanut oils was investigated. There were 28 and 75 odorants with flavour dilution (FD) factors between 1 and 512 in cold-pressed and roasted peanut oils, respectively. Fifty-nine odorants were newly identified in peanut oils. Ten key odorants with odour activity value (OAV) ≥ 1 were identified in cold-pressed peanut oil, of which hexanal (OAV = 1,288, green), (E,E)-2,4-decadienal (OAV = 370, earthy and fried fat) and α-pinene (OAV = 34, woody) were the most important contributors to the overall aroma of cold-pressed peanut oil. 2,3-Pentanedione (OAV = 5,054, buttery), 2-methoxy-4-vinylphenol (OAV = 326, smoky), 2,5-dimethylpyrazine (OAV = 160, roasted and nutty) and 2-methylpyrazine (OAV = 92, roasted and nutty) were the most important contributors among the 26 key odorants to the aroma of roasted peanut oil. Roasting peanut seeds induced apparent changes in the formation of aromatic heterocycles, loss of terpenes and increase in lipid oxidation odorants in peanut oil. This study would provide important practical applications in aroma regulation and process optimisation of peanut oil.     

高油酸浓香花生油和普通浓香花生油风味比较

为了探究浓香花生油的感官属性与呈香前体物质之间的关系，以高油酸花生仁和普通花生仁为原料，经炒籽—压榨—水化脱胶制备浓香花生油，测定了高油酸花生仁（山东、安徽和河北产）和普通花生仁（山东产）的理化指标、炒籽前后氨基酸及糖含量的变化和浓香花生油脂肪酸组成，分析了浓香花生油的感官属性以及浓香花生油呈香前体物质（氨基酸和蔗糖）变化量与感官属性强度的相关性，同时对浓香花生油的风味化合物含量进行了测定。结果表明：安徽和河北高油酸花生仁比普通花生仁脂肪含量高；炒籽后高油酸花生仁的氨基酸损失更多，安徽和河北高油酸花生仁的蔗糖损失更多；高油酸花生油的单不饱和脂肪酸含量更高，达到77.28%~81.35%，其氧化诱导期是普通花生油的5.7~11.7倍；高油酸花生油的熟坚果味、花生酱味、焦香味和煳味强度均高于普通花生油，甜香味和生花生味强度则弱于普通花生油；浓香花生油呈香前体物质变化量与感官属性强度存在显著相关性；高油酸花生油中杂环类、酚类、酮类化合物含量均高于普通花生油。综上，炒籽前后高油酸花生仁和普通花生仁中呈香前体物质变化的不同，使高油酸花生油和普通花生油中风味化合物含量和感官评价结果不同。     

Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting

ABSTRACT: During peanut roasting, pyrazine compounds correlate highly with roasted flavor and aroma. Although roast color measurement is used to predict roasted flavor in peanuts, there are known variations between roast color and flavor development among genotypes. A method for measuring pyrazines using headspace solid‐phase microextraction (SPME) was developed and 4 peanut genotypes were roasted and analyzed under a variety of time‐temperature combinations. Peanut genotypes differed in roasted flavor and aroma, regardless of roast color. Florida MDR 98 formed the highest levels of pyrazines under the same roasting conditions, followed by Florunner, Georgia Greene, and SunOleic 97R, respectively. Of all pyrazines tested, 2,5‐dimethylpyrazine was most highly correlated to roasted peanut flavor and aroma.     

油茶籽油挥发性风味物质研究进展

风味是油茶籽油的重要品质特征之一,为揭示油茶籽油挥发性特征风味物质的产生规律和机制,对油茶籽油挥发性风味物质及其影响因素的国内外研究进展进行综述。油茶籽油中主要的挥发性风味物质包括醛类、酯类、杂环类、酚类及萜烯类等,这些物质赋予了油茶籽油特有的青香、果香、焙烤香等风味特征。影响油茶籽油挥发性风味物质组成的因素有原料品种、原料产地、生产工艺及储存等。不同品种和产地的油茶籽油挥发性风味物质种类和含量差异较大。油茶籽油加工过程中,预处理温度对挥发性风味物质的形成影响较大,如烘烤和焙炒过程中发生美拉德反应和脂质氧化反应形成多种杂环类挥发性风味物质,使油茶籽油的焙烤香味增加,形成浓香型油茶籽油。但精炼过程中的脱胶、脱酸、脱色、脱臭处理会造成大量的挥发性风味物质损失。储存过程中脂肪酸氧化会产生异味,从而改变油茶籽油的风味特征。采用合适的生产工艺对于油茶籽油风味品质的控制和提升具有重要意义。     

模拟家庭存储期内花生油风味衰减的研究

为研究家庭存储期内花生油风味衰减情况,将5种花生油模拟家庭存储方式存储6周,测定其在存储期内酸值、过氧化值的变化,并进行感官评价,采用HS-SPME-GC/MS进行风味成分含量测定,结合主成分分析研究存储期内花生油风味差异。结果表明:随着存储时间延长,5种花生油酸值没有明显变化,且始终低于国标限值;过氧化值随存储时间的延长而增加,且5种花生油均在5周后达到或超过国标规定限值;感官评价表明在家庭储存第3周,已能够识别到花生油风味出现明显衰减,到第5周后均能明显嗅闻到氧化味;通过HS-SPME-GC/MS分析可以看出,6周时与初始时相比,5种花生油吡嗪类(与烤香风味相关)含量下降4. 34～14. 13个百分点;苯乙醛(与甜香风味相关)含量下降0. 42～1. 18个百分点;醛类化合物(与氧化、哈败相关)含量上升2. 86～8. 03个百分点;主成分分析结果表明花生油风味成分在5～6周发生显著变化。综上建议花生油打开包装后应在5周内食用完。     

Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis

Pumpkin (Cucurbita pepo and maxima) seeds are uniquely flavored and commonly consumed as a healthy roasted snack. The objective was to determine dominant volatiles in raw and roasted pumpkin seeds, and the effect of seed coat, moisture content, fatty acid ratio, total lipids, reducing sugars, and harvest year on volatile formation. Sensory was conducted to evaluate overall liking of seed variety and texture. Seed processing included extraction from the fruit, dehydration, and roasting (150 °C). Oil extraction was done using soxhlet, fatty acid profile using Gas Chromatography Flame Ionization Detector, and reducing sugars using 3,5-dinitrosalicylic acid and UV-spectroscopy. Headspace analysis of seeds was performed by selected ion flow tube-mass spectrometry (SIFT-MS). Volatiles dominating in raw pumpkin seeds were lipid aldehydes, ethyl acetate, 2,3-butandione, and dimethylsulfide. Compounds contributing to roasted aroma include alkylpyrazines and Strecker and lipid aldehydes. Overall, hull-less seeds had higher volatile lipid aldehydes and Strecker aldehydes. Seeds dehydrated to a moisture content of 6.5% before roasting had higher initial and final volatile concentrations than seeds starting at 50% moisture. Higher oil content resulted in higher lipid aldehyde formation during roasting with a moderate correlation between free fatty acid ratio and corresponding lipid aldehyde. Harvest year (2009 compared with 2010) had a significant impact on volatile formation in hull-less seeds, but not as much as variety differences. No significant correlation was found between reducing sugars and volatile formation. Sensory showed that hull-less seeds were liked significantly more than hulled seeds. PRACTICAL APPLICATION: Elucidation of aromatic flavor development during roasting with SIFT-MS provides information on flavor release and offers better control during processing. Knowledge of volatiles in raw and roasted pumpkin seeds and effects of seed coat, moisture content, seed composition, and harvest date will allow for better control over the production/storage/transportation process and a more educated decision during selection of a variety for production of pumpkin seeds in the snack food industry.     

GC-IMS结合PCA法分析不同焙炒程度留胚米挥发性化合物指纹差异

采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）结合主成分分析（principal component analysis,PCA）的方法,分析不同焙炒程度留胚米挥发性风味物质,旨在比较不同焙炒程度留胚米挥发性风味物质的差异,建立不同焙炒程度留胚米挥发性成分指纹图谱。结果显示：不同焙炒程度留胚米样品的挥发性物质可通过GC-IMS技术实现较好分离,在留胚米所有焙炒阶段的4个样品中共检测出61种风味化合物。醛类物质、酯类物质和杂环类化合物对焙炒留胚米的特征性风味贡献较大,醇类和酮类化合物对焙炒留胚米的特征性香气成分也有一定贡献。不同焙炒程度的留胚米香气种类与含量都具有明显差异。PCA表明,留胚米不同焙炒程度挥发性风味成分GC-IMS呈现出一定差异,两个PC累计贡献率达到94%,说明基于GC-IMS技术可以成功建立不同焙炒程度留胚米样品的风味指纹图谱。     

Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS

Pistacia terebinthus fruit was roasted by either the traditional pan-roasting method or by coupled convection-microwave oven roasting (at two different settings). Cold pressing to reduce the oil content was carried out on samples either before or after the various roasting processes. Oil content of all samples was reduced to approximately 21.8 g/100 g by cold pressing. This allowed the grinding of the roasted fruit into powder form. The volatile compounds of these samples were investigated using direct thermal desorption coupled with gas chromatography. The main compounds found in all samples were acetic acid, limonene, α-pinene, β-pinene, 2-carene and δ-muurolene. Removal of oil was seen to decrease the number of volatile compounds found in roasted fruit (irrespective of roasting method) when compared with previous studies. Compounds specifically relating to coffee aroma (pyrazines, furans and furanones) were seen to be increased when cold pressing was carried out before the roasting process rather than afterwards.     

花生油香精掺伪鉴别技术的研究

通过分析花生油和花生油香精的挥发性成分,鉴别出花生油和香精的特征成分,为花生油掺伪鉴别技术提供依据。运用静态顶空-气相色谱-飞行时间质谱联用技术,采集花生油和花生油香精的挥发性成分,由未知物分析软件对未知化合物进行解卷积处理,检索谱库,对化合物主要类别和含量进行了比较分析。花生油共鉴定出54种挥发性成分,种类较多,主要包括吡嗪类(35.37%),烃类、醇类、苯酚类、酯类和酮类含量均在5%~10%之间。花生油香精共鉴定出32种挥发性成分,吡嗪类占大多数(65.45%),其次是醛类(13.65%),吡啶占(6.87%),其他类别含量均少于5%,种类较少。通过分析得到花生油的特征化合物有丙基环丙烷、2-乙基-5-甲基吡嗪、吡咯-2-甲醛和2,3-二氢苯并呋喃,香精的特征化合物有2-乙酰基吡啶、乙酰吡嗪和2-苯氧基乙醇。通过上述特征化合物,可以有效的将花生油和香精区分,为鉴别花生油掺伪提供了可靠依据。     

SDE-GC-O-MS鉴定浓香葵花籽油香气活性物质

采用同时蒸馏萃取法（SDE）萃取浓香葵花籽油中的挥发性风味物质,利用气相色谱-质谱-嗅闻技术（GC- O-MS）对香气活性物质进行分离鉴定。SDE的最佳萃取条件为：二氯甲烷40 mL,加油量40 g,水添加量 200 mL,萃取时间3 h。经GC-MS分析共鉴定出96种挥发性风味物质,主要为醛类（29.29%）、杂环类（29.10%）、萜烯类（26.79%）、醇类（3.08%）、烯烃类（1.78%）、酮类（1.47%）、烷烃类（0.57%）、酯类（0.43%）和酸类（0.25%）。GC-O鉴定出24种香气活性物质,主要包括吡嗪类物质,赋予浓香葵花籽油烤香味;萜烯类物质,赋予其包括松针味的植物清香。     

基于气相色谱-离子迁移谱技术的花生油风味成分分析方法研究

基于气相色谱-离子迁移谱（gas chromatography ion mobility spectrometry, GC-IMS）技术对不同工艺、不同原料的花生油挥发性风味成分的检测方法进行了研究。通过GC-IMS采集分析,获得38个样品的完整 Gallery Plot指纹图谱,定性分析得到74种挥发性有机物（volatile organic compounds, VOCs）,利用Library Search 软件对15种响应强度较高的VOCs进行标记分析,得到其对应化合物信息;同时,采用Gallery Plot指纹图和动态主成分分析（PCA）,探究工艺和原料的差异对油脂VOCs的影响,并采用挥发性风味成分相似度验证了方法的准确性和重复性。结果表明,该方法能够实现不同工艺、不同原料花生油VOCs科学快速的分离测定,并且分析结果的准确度高、稳定性好,为食用油加工工艺的控制和优化以及产品一致性的评价提供了借鉴参考。     

Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts

Roasting is a critical step in processing peanut snack foods. The conventional roasting using hot air ovens has drawbacks of low production rate, poor product quality, and high energy cost. This study investigated the feasibility of using hot air-assisted radio frequency (RF) to roast dried salted peanuts. Physicochemical properties, volatile compounds, and sensory quality of the roasted peanuts were determined. The quality changes and shelf-life of vacuum-packaged roast peanuts stored under an accelerated shelf-life testing (ASLT) trial conducted at 20 and 50 °C were also evaluated. After 45 min roasting, moisture content of the salted peanuts reduced from initial 7.7 to 3.1 % and acid and peroxide values were 0.26?±?0.02 mg/g and 2.46?±?0.10 meq/kg, respectively, all in the levels associating with good quality of roasted peanuts. Sensory evaluation further validated the good quality of the roasted peanuts. Totally, 69 volatile compounds were identified in the roasted peanuts, in which 3 new volatiles were produced after about 13 weeks of storage. During the storage, relative concentrations of the favorable volatile compounds (mainly pyrazines and furan compounds) decreased in a certain degree, while the relative concentrations of some undesirable flavor compounds increased. The roasted peanuts had 31 weeks of shelf-life based on the industrial standard on the peroxide value. This study demonstrated that hot air-assisted RF roasting can produce high-quality roasted peanuts with prolonged shelf-life, thus, a new technology for the peanut roasting industry.     

不同工艺市售芝麻油的气味活性成分和感官品质差异分析

旨在为芝麻油企业提高其产品的香气品质提供参考,以我国市场上不同工艺的13个品牌畅销芝麻油产品为实验材料,利用溶剂辅助蒸发(SAFE)法萃取挥发性物质,气相色谱-嗅闻-质谱(GC-O-MS)法和感官评价比较其气味活性成分和感官品质差异。结果表明：低温压榨芝麻油的气味活性成分以醛类、烯烃和醇类为主,生芝麻味最强;石磨水代和高温压榨芝麻油的气味活性成分以美拉德反应杂环类产物为主,具有较强的炒芝麻味、炒坚果味和焦香味;石磨水代芝麻油的苯酚类物质含量最高,烟熏味最强;高温压榨芝麻油的苦味最强。综上,不同工艺的市售芝麻油气味活性成分和感官品质具有显著差异。     

Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar

One hundred and forty‐six volatile compounds were identified and quantified using a static headspace sampler in three blends of coffee: Arabica/Robusta 80:20 (A80:R20) natural roasted coffee, Arabica/Robusta 20:80 (A20:R80) natural roasted coffee and Arabica/Robusta 20:80 with 50% of Robusta coffee roasted with sugar (A20:R80 50% Torrefacto). The different proportion of Arabica and Robusta coffee in the blend A80:R20 versus A20:R80 influenced the amounts of 20 chemical families of volatile compounds. Aldehydes, ketones, alcohols, pyrroles, pyrazines, furans, thiazoles, thiophenes, esters, oxazoles, lactones, sulphur compounds, pyridines, alkanes, alkenes, phenolic compounds, benzenic compounds, acids, pyranones and terpenes were present in higher quantities in the sample containing 80% of Arabica coffee, whereas sulphur compounds were more abundant in the coffee with 80% of Robusta. Sensory differences were also found between the two blends of coffee in the burnt, caramel, nutty, earthy and roasty notes. Torrefacto coffee, widely consumed in Spain, is obtained by roasting coffee with sugar. Higher quantities of ketones, alcohols, pyrazines, furans, pyridines, alkanes, phenolic compounds, pyranones and terpenes were found in the blend A20:R80 50% Torrefacto coffee versus A20:R80 natural roasted coffee. These differences in the volatile fraction were perceived by our panellists in the intensities of the nutty, roasty, earthy, burnt and caramel notes. © 2002 Society of Chemical Industry     

不同品种青稞炒制后挥发性风味物质GC-MS分析

为探究不同品种青稞炒制后挥发性风味成分的差异,筛选风味化合物丰富的青稞品种。采用气相色谱-质谱联用技术对10 个不同品种青稞炒制样挥发性成分进行分离鉴定。首先探讨炒制对昆仑15号风味的影响,其次结合香气分析、聚类分析和主成分分析对不同品种归类。结果表明：不同样品共检出140 种香气成分,包括杂环类（32 种）、酯类（26 种）、醇类（21 种）、醛类（19 种）、酮类（16 种）、酸类（13 种）、烃类（9 种）、腈类（4 种）。炒制后昆仑15号香气物质由48 种增加到60 种,主要增加的是吡嗪类物质。不同品种炒制青稞中相对含量最高为杂环类（38.59%～64.42%）,其次为酯类（1.85%～35.98%）和醛类（7.56%～21.79%）。香气分析显示炒制青稞以可可香、烤香和坚果香为主,未炒制昆仑15号果香与甜香较强。青稞焙炒香气与青稞品种及基本化学组成等有关,肚里黄为本研究参试青稞品种中最适青稞炒制加工品种。分类分析显示样品可分为两大类,昆仑15号和藏青320相似度较高,为一类,其他品种在欧式距离为9时为另一类。