甘肃陇南单品种初榨橄榄油化学组分及与感官属性的关系研究  

Relationship between chemical components and sensory attributes of single varietal virgin olive oils in Longnan,Gansu

作　　者：庞伟强[1] 雷春妮 高黎红 张雅珩 周围[1,2] 谢迎双 马灵飞 金凤[3] 齐安安 

机构地区：[1]西北师范大学地理与环境科学学院,兰州730070 [2]甘肃出入境检验检疫局综合技术中心,兰州730010 [3]陇南市祥宇油橄榄开发有限责任公司,兰州730099

出　　处：《中国油脂》2018年第2期89-93,共5页China Oils and Fats

基　　金：甘肃省重点研发项目(17YF1NK088)

摘　　要：研究采用热脱附-气相色谱-质谱(TD-GC-MS)对甘肃陇南生产的6个单品种初榨橄榄油的挥发性组分及多酚含量进行测定,并对6个单品种初榨橄榄油挥发性组分及多酚含量与其感官属性的关系进行分析。结果表明:鉴定出22种挥发性组分;甘肃陇南各单品种初榨橄榄油的活体香气主要呈现果味,C6醛醇类物质对初榨橄榄油果味有积极影响;6个单品种初榨橄榄油中多酚含量(401.77~780.34 mg/kg)较高,多酚类物质对橄榄油苦味的影响较大;辛辣味的来源则有待进一步研究。Volatile components and polyphenols content of six single varieties of virgin olive oils in Gansu Longnan were determined by thermal desorption - gas chromatography - mass spectrometry, and the rela- tionships between volatile components and polyphenols content with sensory attributes of six single varie- ties of virgin olive oils were analyzed. The results showed that 22 volatile components were identified. Living aroma of the six single varieties of virgin olive oils in Gansu Longnan was mainly fruit fragrance, and the content of C6 aldehydes and alcohols had positive impact on olive oil fruit fragrance. The poly- phenols contents of the six single varieties of virgin olive oils were high（401.77 -780.34 mg/kg） ,which had larger effect on bitter taste of olive oil, while the hot taste source could be further studied.

关 键 词：热脱附-气相色谱-质谱 单品种初榨橄榄油 挥发性组分 多酚 感官属性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]