不同加工方式茶籽油挥发性风味成分聚类分析

分析不同加工工艺对茶籽油挥发性风味物质的影响,探索茶籽油特征风味物质。以物理压榨、精炼及溶剂浸提茶籽油为原料,采用顶空固相微萃取法(HS-SPME)提取,用气相色谱-质谱法(GC-MS)对挥发性风味成分进行鉴定。结果表明:茶籽油中风味物质以醛类化合物为主,壬醛和辛醛是其主要成分,烯烃类、酮类等其他成分受加工工艺变化的影响较为显著。物理压榨茶籽油中杂环类化合物峰面积比例明显高于精炼及溶剂浸提茶籽油,溶剂浸提茶籽油中酯类化合物峰面积比例是三者中最低的。根据关键挥发性物质聚类分析结果,E-2-辛烯醛和辛醛对茶籽油风味影响较为突出。

Cluster Analysis of Volatile Flavor Components of Camellia Seed Oil in Different Processed Methods

Effects of different processed methods on the volatile flavor substances of camellia seed oil were analyzed,and the flavor substances of camellia seed oil were explored. The camellia seed oil was extracted by physical pressed,refined and solvent extraction. The volatile flavor components were extracted by headspace solid phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS). The results showed that the flavor substances in camellia seed oil were mainly aldehyde compounds,nonanal and octanal were the main components,and other components such as olefins and ketones were significantly affected by the change of processed methods. The peak area ratio of heterocyclic compounds in physical pressed camellia seed oil was significantly higher than that in refined and solvent extraction camellia seed oil,and the ratio of peak area of ester compounds in solvent extraction camellia seed oil was the lowest among three. According to the cluster analysis of key volatile substances,the effects of E-2-octenol and octanal on the flavor of camellia seed oil were more prominent.