花生油风味物质解析及风味增强研究进展  

Advance in flavor compounds analysis and flavor-enhancing technology of peanut oil

作　　者：刘云花[1,2] 杨颖[1] 胡晖[1] 刘红芝[1] 石爱民[1] 刘丽[1] 李军[2] 王强[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 [2]河北科技师范学院食品科技学院,河北秦皇岛066600

出　　处：《中国油脂》2017年第3期30-34,共5页China Oils and Fats

基　　金：公益性(农业)行业科研专项(201303072);国家科技支撑计划(2012BAD29B03);中国农业科学院科技创新工程(CAAS-ASTIP-201X-IAPPST)

摘　　要：花生油风味是其感官品质的重要指标之一。高温压榨花生油因其独特风味深受消费者喜爱,但高温处理导致花生油品质较差,花生饼中蛋白质严重变性和破坏;低温压榨工艺虽然使花生饼的蛋白质变性较小,花生油保留了花生中的营养成分,但低温压榨花生油风味清淡,难以满足消费者的需求。对花生油的风味物质分析、风味物质的制备与提取技术研究和风味增强工艺的相关研究进行综述,并对未来的研究方向进行展望,为开发风味浓郁的低温压榨花生油提供理论依据与指导。Flavor of peanut oil is an important indicator of its sensory quality. High - temperature pressedpeanut oil is well received by consumers because of its specific flavor. However, the high temperaturetreatment leads to poor quality of peanut oil and denaturation of protein in peanut cake. The protein inpeanut cake denatures little and the nutrients of peanut are kept in oil by low -temperature pressing tech-nology. However, the flavor of low - temperature pressed peanut oil is light and it can＇t meet the needs ofconsumers. The analysis, preparation and extraction of flavor compounds in peanut oil and the flavor -enhancing technology were summarized, and the future research direction was prospected so as to providetheoretical basis and guidance for developing low -temperature pressed peanut oil with strong flavour.

关 键 词：花生油 风味物质 风味增强技术 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]