不同煎炸阶段薯条和煎炸油中关键风味成分分析  

Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages

作　　者：徐立荣 常佳睿 梅雪 朱晨菲 吴港城[1] 张晖[1] 金青哲[1] 王兴国[1] XU Li-rong;CHANG Jia-rui;MEI Xue;ZHU Chen-fei;WU Gang-cheng;ZHANG Hui;JIN Qing-zhe;WANG Xing-guo(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮油食品科技》2022年第1期28-38,共11页Science and Technology of Cereals,Oils and Foods

基　　金：国家食品科学技术一级学科计划(JU FSTR20180202);江苏省研究生研究与实践创新计划(KYCX20_1852);国家自然科学基金(3191728);江苏省博士后科研基金计划项目(2020Z297)。

摘　　要：风味是薯条受欢迎程度的决定性感官特征。煎炸油一旦加热,油脂的变化会直接影响食物的风味。在高油酸菜籽油(RO)煎炸过程中,煎炸薯条(FF)的风味发展表现出三个明显的阶段,包括诱导阶段(总极性化合物(TPC)的含量为3.0%~8.0%)、最佳阶段(TPC的含量为8.0%~20%)和降解阶段(TPC的含量为22%以上)。为了区分各阶段的关键香气化合物,选择了极性化合物为3.0%(FF1)、10.5%(FF2)和27%(FF3)的高油酸菜籽油制备的薯条及其相关油(RO1、RO2、RO3)进行感官分析。结果表明,FF1中,(E,E)-2,4-癸二醛(油炸气味)含量较低,这可能是FF1样品感官评分较低的原因。与FF1和FF2相比,FF3具有较高的己酸(汗臭味)、庚酸、壬酸、苯乙醛和反式-4,5-环氧-(E)-2-癸烯醛(金属气味),导致FF3的风味恶化。此外,FF3中2,5-二甲基吡嗪和2-乙基-6-甲基-吡嗪的减少导致了较低的烘焙风味,可能使得感官评分下降。同样,RO3中(E)-2-十一烯醛、己酸、庚酸和壬酸含量较高,其酸败评分增加,从而降低感官评分。当TPC含量超过22%时,油的过氧化作用会引起酸败味,因此煎炸后期应加以控制,通过研究煎炸过程中关键风味物质的变化,对开发具有最佳风味的油炸产品有借鉴意义。The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO) frying, the flavor development of FFs showed three noticeable stages including break-in(3%-8.0% of total polar compounds(TPC)), optimum(8.0%-20% of TPC), and degrading stages(above 22% of TPC). In order to distinguish the key aroma compounds in each stage, the FFs prepared in RO at TPC of 3%(FF1), 10.5%(FF2), and 27%(FF3) and their relevant oils(RO1, RO2, RO3) were selected for sensory-directed analysis. The results revealed that the FF1 had low contents of(E,E)-2,4-decadienal(deep-fried odor) which could be the reason why FF1 samples were rated with low-sensory score. The FF3 had higher hexanoic acid(sweaty odor), heptanoic acid, nonanoic acid, benzene acetaldehyde(stale odor), and trans-4,5-Epoxy-(E)-2-decenal(metallic odor) compared with FF1 and FF2, which resulted in flavor deterioration in FF3. Moreover, the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF3 induced the lower roast flavor, which may also lead to the decline of the sensory score. Similarly, the higher portion of(E)-2-undecenal, hexanoic acid, heptanoic acid, and nonanoic acid in RO3 leads to increase in its rancid score and thus lower the sensory score. When the TPC content exceeded 22%, the peroxidation of the oil could cause the rancid taste. Therefore, it should be controlled in the later stage of frying. By understanding the changes of key flavor substances during the frying process, it can be significantly used as a reference for the development of fried products with the best flavor.

关 键 词：薯条 煎炸油 煎炸阶段 理代性质 总体香气评价 香气活性化合物 气味活性阈值 

分 类 号：TS201.1[轻工技术与工程—食品科学]