不同工艺芝麻油的挥发性成分分析和感官评价

利用SPME-GC-MS分析6种工艺芝麻油的挥发性物质,建立了芝麻油的感官风味轮,使用直线标度对感官属性强度评分,并利用主成分分析法比较芝麻油的感官差异,列出部分挥发性物质对应的特征气味,以研究加工工艺对芝麻油的挥发性成分和感官品质的影响。结果表明:冷榨芝麻油的挥发性成分以醛类和酸类为主,具有较强的生芝麻味、土腥味、木屑味和青草味;精炼芝麻油中挥发性成分最少;芝麻原油由于含有正己烷,表现出较强的机油味和刺激感;芝麻压榨毛油、压榨成品油和小磨芝麻香油富含吡嗪类、酚类、醛类和酮类等物质,具有较强的炒芝麻味、焦香味、留香较久且风味浓郁。小磨芝麻香油风味最纯正和醇厚,口感最绵柔。

Volatile composition and sensory evaluation of sesame oils extracted by different processes

In order to study the effect of oil processing on volatile composition and sensory quality of sesame oil,the volatile compounds in sesame oils extracted by six processes were analyzed by SPME-GC-MS, the flavor wheel of sesame oil was established, and the intensities of sensory attributes were rated by line scale and the sensory differences among sesame oils were compared through principal component analysis.Also the characteristic smell of part volatile compounds in the six sesame oils were listed. The results showed that the volatile compounds in cold-pressed sesame oil were mainly aldehydes and acids with strong raw sesame flavor, earthy, woody and green flavor. The refined sesame oil had the least volatile components. Crude sesame oil had strong oily taste and irritation due to the presence of n-hexane solvent. Pressed crude sesame oil and product oil and aqueous extracted sesame oil were rich in pyrazines, phenols, aldehydes and ketones, with strong cooked sesame flavor, roasted flavor, a long-lasting fragrance and rich flavor profile. The aqueous extracted sesame oil had the most pure and mellow flavor and the softest taste.